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Creme Caramel
Ingredients
4 cup 2% milk
2 rosemary sprigs
1 orange, zested in strips
1 tbsp vanilla
1 cup liquid egg substitute
4 tbsp sugar, super fine hot water
4 tsp maple syrup, pure
GARNISH
4 rosemary sprigs
Preparation
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
Servings: 4
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