1 1/2 cups 2% low-fat milk
3 eggs, slightly beaten
1/4 cup honey
1 teaspoon grated orange peel

2 cups fresh berries
2 cups frozen thawed berries
2 tablespoons honey
1/2 teaspoon grated orange peel

Raspberries and mint sprigs (optional)

Combine milk, eggs, honey and orange peel in large bowl; stir until blended. Pour into 4 (1/2-cup) greased molds or 1 (3-cup) greased mold. Place molds on rack in pan of hot water and bake at 300ºF 15 to 20 minutes for 1/2-cup molds or 30 to 40 minutes for 3-cup mold or until set and knife inserted near center comes out clean. Cool; refrigerate 2 hours. Run knife around edge to loosen; invert onto serving plate. Spoon Berry Sauce over each serving. Garnish with raspberries and mint sprigs, if desired.

Berry Sauce: From 2 cups fresh or frozen thawed berries, reserve 12 whole berries and set aside for garnish, if desired. Purée remaining berries in blender or food processor. Press through sieve to remove seeds, if desired. Combine purée with 2 tablespoons honey and 1/2 teaspoon grated orange peel.

Flan: makes 4 servings
Berry Sauce: makes about 3/4 cup