Creme Caramel

1. 1

   Preheat the oven to 300 degrees.

2. 2

   In a large saucepan, heat the milk, rosemary and orange peel until just about to boil.

3. 3

   Strain into a large bowl and stir in the vanilla, egg substitute and sugar.

4. 4

   Pour the custard into 4 individual souffle dishes.

5. 5

   Place a 9x9 inch baking dish on the oven rack.

6. 6

   Place the filled souffle in the dish and pour in the hot water - the souffle dishes should be about three quarters submerged.

7. 7

   Cover the baking dish loosely with foil and bake for 1 hour - the custard should be well set.

8. 8

   Take the souffle dishes out of the water and let them cool a bit, about 1 hour.

9. 9

   To serve: Loosen the custard from the souffle dish with a knife.

10. 10

    Invert the dish over an individual serving plate and shake the custard out.

11. 11

    Spoon 1 teaspoon of the maple syrup over the top.

12. 12

    Garnish with a sprig of rosemary.

13. 13

    You can serve Creme Caramel at room temperature or cold.

14. 14

    Serves: 4

* Per serving · 4 servings · Values may vary.

No additional tips available.