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Creme Caramel - Culture, Family, Travel, Consumer Reviews - Posted: 22nd Aug, 2006 - 10:18pm
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Archived Recipe: DessertsPost Date: 22nd Aug, 2006 - 10:18pm / Post ID: #
Creme Caramel
Recipe name:
Creme Caramel 
Recipe category:
Desserts
What are your thoughts about this interesting dish? 
Recipe details:
| Ingredients | |||
| 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 | |
Directions: | |||
| 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 at room temperature or cold. Serves: 4 | |||
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TOPIC: Creme Caramel