Recipe Details

Summary

Name: Creme Caramel

Category: Desserts

Ingredients and Directions

4 cup milk, 2%

2 each rosemary, fresh, sprigs

1 each orange, zested in strips

1 tablespoon vanilla

1 cup egg, liquid substitute

4 tablespoon sugar,super fine

3 cup water, hot

4 teaspoon maple syrup, pure

---GARNISH---

4 each rosemary, fresh, sprigs

Preheat the oven to 300 degrees. In a large saucepan, heat the milk, rosemary and orange peel until just about to boil. Strain into a large bowl and stir in the vanilla, egg substitute and sugar. Pour the custard into 4 individual souffle dishes. Place a 9x9 inch baking dish on the oven rack. Place the filled souffle in the dish and pour in the hot water - the souffle dishes should be about three quarters submerged. Cover the baking dish loosely with foil and bake for 1 hour - the custard should be well set. Take the souffle dishes out of the water and let them cool a bit, about 1 hour. To serve: Loosen the custard from the souffle dish with a knife. Invert the dish over an individual serving plate and shake the custard out. Spoon 1 ts of the maple syrup over the top. Garnish with a sprig of rosemary. You can serve Creme Caramel at room temperature or cold. Serves: 4