INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 181.9mg
Sodium: 192.9mg
Potassium: 168.8mg
Carbohydrates: 26.9g
Fiber: <1g
Sugar: 24g
Protein: 5.8g