Orange Custard with Fresh Fruit and Champagne Soup

Combine 1 pint milk , 4 eggs, 2 egg yolks, the grated rind of 1/2 an orange , a pinch of salt and 1/4 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.