Orange Custard with Fresh Fruit and Champagne Soup

4 servings
  • Custard:
  • 1 pint milk
  • 4 eggs
  • 2 egg yolks
  • Grated rind 1/2 an orange
  • Pinch salt
  • 1/4 cup sugar
  • Soup:
  • 1/4 cup water
  • 1/3 cup sugar
  • Pinch salt
  • 1/2 box strawberries
  • 1 small bunch grapes
  • 1 small bunch red grapes
  • 1 cup champagne
  • Combine 1 pint milk, 4 eggs, 2 egg yolks, the grated rind of 1/2 an orange, a pinch of salt and 1/4 cup of sugar, bake in a shallow pie dish or 4 individual ramekins in a bain marie (roasting pan with 1/2-inch hot water) in a preheated 325 degree oven for 25 to 35 minutes or until just "set" (knife should come out clean when inserted).

  • Boil water with 1/3 cup sugar and salt for 1 minute in a large saucepan. Add strawberries and bring back to a boil, then add the grapes. Boil again and finish with champagne and pour around unmolded custard.

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