Raspberry Flan

Photo: flickr user jparise

Ingredients

cup Milk

3 Eggs

cup Honey

1 teaspoon Grated orange peel

Raspberry Sauce -- (recipe Follows)

Raspberries & mint spring

For garnish -- (optional)

Slightly beaten

Preparation

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

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.