Orange custard with raspberry dessert sauce

2 Servings

Ingredients

Quantity Ingredient
¾ cup Skim milk
3 tablespoons Sugar
1 teaspoon Grated orange rind
½ teaspoon Vanilla extract
⅛ teaspoon Salt
2 Egg yolks
10 ounces Frozen raspberries in light syrup, (1 package) thawed and undrained
2 tablespoons Water
2 teaspoons Cornstarch

Directions

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: ¾ 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@... on Jan 28, 1997.

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