| 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.
A Message from our Provider:
“Your pain touches God’s heart”