Orange Custard with Fresh Fruit and Champagne Soup
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.
Recipe courtesy of Kerry Hefferman