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
"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.
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
