Strawberry Flan

Ingredients

1/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 3/4 cups Roberts Milk 2 Roberts Eggs, beaten 1/2 teaspoon freshly grated lemon rind 1/4 teaspoon vanilla extract French Pastry 4 cups fresh strawberries 1/3 cup red currant jelly

Preparation

Mix together sugar, cornstarch and salt in a heavy saucepan; slowly blend in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils for 30 seconds. Stir a small amount of the hot mixture into beaten egg and return to saucepan. Cook over low heat, stirring constantly, until very thick and smooth. Remove from heat and stir in lemon rind and vanilla extract; cool. (Press a piece of waxed paper directly on surface to prevent a skin forming.) Chill. Prepare French Pastry; place in a 9 inch flan ring, placed on baking sheet, or in a pie pan; bake as directed. Spread chilled custard in baked pastry shell. Wash and hull berries and place as close together as possible on surface of custard. Heat jelly in a saucepan until melted; spoon over strawberries and chill.

Recipe Contributed By: Renae Racine Omaha, Nebraska

Yield: 8 servings