HONEY BERRY FLAN
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 300ÂºF 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. PurÃ©e remaining berries in blender or food processor. Press through sieve to remove seeds, if desired. Combine purÃ©e with 2 tablespoons honey and 1/2 teaspoon grated orange peel.
Flan: makes 4 servings
Berry Sauce: makes about 3/4 cup