Orange Custard With Raspberry Dessert Sauce

Recipe Ingredients

3/4 cup	177ml	Skim milk
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Grated orange rind
1/2 teaspoon	2.5ml	Vanilla extract
1/8 teaspoon	0.6ml	Salt
2		Egg yolks
		Raspberry dessert sauce
		***INGREDIENTS FOR RASPBERRY DESSERT SAUCE***
10 oz	284g	Frozen raspberries in light syrup - (1 package)
		Thawed and undrained
2 tablespoons	30ml	Water
2 teaspoons	10ml	Cornstarch

Recipe 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 350F oven; immediately reduce oven temperature to 325F. 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).

Source:
Cooking Light, Sept. 1995, page 128

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