Recipe - Orange Custard With Raspberry Dessert Sauce

Three fourths cup Skim milk
3 tablespoon Sugar
1 teaspoon Grated orange rind
One half teaspoon Vanilla extract
1/8 teaspoon Salt
2 Egg yolks

RASPBERRY DESSERT SAUCE
10 ounce Frozen raspberries in light
syrup, (1 package) thawed
and undrained
2 tablespoon Water
2 teaspoon Cornstarch

INSTRUCTIONS FOR Orange Custard With Raspberry Dessert Sauce: Combine the
first 6 ingredients in a bowl, and stir with a wire whisk until blended.

Divide mixture evenly between 2 (6ounce) custard cups. Place cups in a
baking pan, and add hot water to pan to a depth of 1 inch.

Place in a 350 degree oven; immediately reduce oven temperature to 325
degrees. Bake 1 hour and 10 minutes or until a knife inserted near center
comes out clean. Remove cups from pan, and let cool. Cover and chill at
least 4 hours. Yield: 2 servings (serving size: 1 custard and 2 tablespoons
sauce).

INSTRUCTIONS FOR Raspberry Dessert Sauce: Drain raspberries, reserving
syrup.

Press raspberries through a sieve, reserving puree; discard the seeds.
Combine water and cornstarch in a saucepan; stir until blended. Stir in
reserved raspberry syrup and puree; bring to a boil, and cook 1 minute,
stirring constantly. Pour into a bowl; let cool. Yield: Three fourths cup (serving
size: 2 tablespoons).

Per serving: 321 Calories; 6g Fat (15% calories from fat); 7g Protein; 63g
Carbohydrate; 214mg Cholesterol; 190mg Sodium

Serving Ideas : Serve with Raspberry Dessert Sauce.

NOTES : To serve, loosen edges of custard with a knife or rubber spatula,
and invert onto a serving plate.

Recipe by: Cooking Light, Sept. 1995, page 128

Posted to MCRecipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.