ORANGE CUSTARD WITH FRESH FRUIT AND CHAMPAGNE

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 ¼ 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.

Yield: 4 servings