CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
1 1/2 |
c |
Milk |
3 |
|
Eggs |
1/4 |
c |
Honey |
1 |
ts |
Grated orange peel |
|
|
Raspberry Sauce — (recipe |
|
|
Follows) |
|
|
Raspberries & mint spring |
|
|
For garnish — (optional) |
|
|
Slightly beaten |
INSTRUCTIONS
Combine milk, eggs, honey and orange peel in medium bowl; stir until
blended. Pour into four 1/2 cup buttered molds or one 3-cup mold. Place
molds on rack in pan of hot water. Bake in preheated 300 degree oven 15-20
minutes for 1/2 cup molds or 30-40 minutes for 3 cup mold, or until custard
in set and knife blade insterted near center comes out clean. Cool at room
temp, then refrigerate 2 hours. Run thin blade around edge to loosen;
invert flan onto serving plate. Spoon Raspberry sauce over each serving.
Garnish with raspberried and mint sprig, if desired. RASPBERRY SAUCE 2 cups
fresh or thawed frozen raspberried 2 Tbsp honey 1/2 tsp grated orange peel
Reserve 12 whole berries and set aside for garnish, if desired. Place
remaineder in blender or food processor; process until pureed. Sieve to
remove seeds, if desired. Combine with honey and orange peel in small
bowl. *substitute blackberried, strawberries, ro blueberried for
raspberries, if desired.
Recipe By : Patticara
From: [email protected] (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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