Recipe - Creme Brulee Pie

4 cup 2% milk
2 Rosemary sprigs
1 Orange;zested in strips
1 tablespoon Vanilla
1 cup Liquid egg substitute
4 tablespoon Sugar;super fine
3 cup Hot water
4 teaspoon Maple syrup;pure

GARNISH
4 Rosemary sprigs

"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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini