INGREDIENTS

INSTRUCTIONS

makes 6 servings butter for molds Muscat sauce (recipe follows)
Preheat oven to 350 degrees.  In small bowl, combine currants, pear,
and wine.  Let stand 30 minutes.  Place bread cubes in bowl; pour
scalded milk  over bread; let stand 10 minutes. Add egg yolks, sugar,
and pear  mixture. Divide among 6 well-buttered individual ramekins or
custard  cups. Place in roasting pan on open rack; pour boiling water
into pan  to come halfway up sides of molds.  Bake in preheated oven
for 40 minutes, until the tip of a knife  inserted between center  and
edge of pudding comes out clean. Let  stand 5 minutes before unmolding,
or chill before unmolding. Serve  with Muscat sauce.  Muscat Sauce 1 c
milk 1 c light cream 1 3 inch strip lemon zest 6 egg  yolks 1/3 c sugar
1/4 c Muscat wine In small heavy saucepan, brin  milk, cream, and lemon
zest to boil. Remove from heat; let stand 5  minutes. Meanwhile, in
small bowl, combine egg yolks and sugar; beat  until well blended.
Remove lemon zest from milk mixture.  Gradually pour milk mixture into
yolks, stirring constantly with wire  whisk.  Return mixture to
saucepan. Cook over low heat, stirring  constantly with wooden spoon,
until sauce thickens enough to coat  spoon. Do not boil. Immediately
remove from heat; pour through fine  strainer into small bowl; let
cool. Stir in Muscat.  Serve at once or place plastic wrap directly on
sauce and refrigerate.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 40
Total Fat: 4.4g
Cholesterol: 180.1mg
Sodium: 8.3mg
Potassium: 45.1mg
Carbohydrates: 13.9g
Fiber: <1g
Sugar: 13.2g
Protein: 2.8g