---------- Recipe via Meal-Master (tm) v8.02

     Title: CREME CARAMEL
Categories: Desserts, Low-cal
     Yield: 4 servings

     4 c  2% milk
     2    Rosemary sprigs
     1    Orange;zested in strips
     1 T  Vanilla
     1 c  Liquid egg substitute
     4 T  Sugar;super fine
     3 c  -Hot water
     4 ts Maple syrup;pure

----------------------------------GARNISH----------------------------------
     4    Rosemary sprigs

 "Creme caramel is a great favorite in many restaurants. It is basically a
 super rich baked egg custard made with added heavy cream. It looks small
 and innocent, but packs a devastating amount of "shadow energy" (many
 calories with few nutrients). Our substitutions are indeed radical ...but
 they are delicious and reduce the fat significantly.

 Nutritional Profile:
 PER SERVING             CLASSIC                 MINIMAX
 Calories                759                     220
 Fat (gm)                63                      5
 Saturated fat (gm)      37                      3
 Calories from fat       74%                     19%
 Cholesterol (mg)        523                     18
 Sodium (mg)             67                      232
 Fiber (gm)              0                       0

 Time Estimate: Hands on, 30 minutes; Unsupervised, 2 hours
 Cost Estimate: Low

 Preheat the oven to 300F. 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 9 inch X 9 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 -a bout 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 Tsp of the maple syrup over the top. Garnish with a sprig of
 rosemary..voila! You can serve Creme Caramel at room temperature or cold.
 Serves: 4

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