| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 2 | Servings | |
INGREDIENTS
| 3/4 | c | Skim milk |
| 3 | tb | Sugar |
| 1 | ts | Grated orange rind |
| 1/2 | ts | Vanilla extract |
| 1/8 | ts | Salt |
| 2 | Egg yolks | |
| 10 | oz | Frozen raspberries in light syrup, (1 package) thawed and undrained |
| 2 | tb | Water |
| 2 | ts | Cornstarch |
INSTRUCTIONS
RASPBERRY DESSERT SAUCE 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 (6-ounce) 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: 3/4 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 MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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