Yield: 1 Servings
|1 teaspoon||Grated orange peel|
|\N \N||Raspberry Sauce -- (recipe|
|\N \N||Raspberries & mint spring|
|\N \N||For garnish -- (optional)|
|\N \N||Slightly beaten|
Combine milk, eggs, honey and orange peel in medium bowl; stir until blended. Pour into four ½ 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 ½ 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 ½ 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: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File