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Creme Caramel



Recipe (click to expand)

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  
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 9×9 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, 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


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