of each custard; invert onto serving plate. Serve warm or cold with sauce. Red Currant Sauce: In saucepan, bring currants and one third cup water to a boil. Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened. Using a food mill or sieve, press out seeds. Return currant puree to saucepan along with two third cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens. Makes 2 cups. From Canadian Living Nov/93