Recipe - Creme Caramel

NORMA WRENN
1 Orange
4 cup 2percent milk
2 3inch sprigs fresh rosemary
1 cup Frozen egg product; thawed
4 tablespoon Sugar
1 tablespoon Vanilla
4 teaspoon Pure maple syrup
4 Sprigs fresh rosemary

Cut the colored part of the peel from the orange using a thin sharp knife,
fruit zester, or vegetable peeler. In a large saucepan, heat milk, rosemary
and orange peel till almost boiling. Strain into large bowl. Stir in egg
product, sugar, and vanilla. Pour custard into four individual souffle
dishes or custard cups. Place a shallow baking pan on the oven rack. Place
filled souffle dishes in pan; pour in hot water till souffle dishes are
about threequarters submerged. Cover baking dish loosely with foil. Bake
in a 300~ oven for 1 hour or till set. Remove dishes; cool and chill. To
Serve, loosen custard from the souffle dish with knife. Invert dish over an
individual serving plate and gently shake the custard out. Spoon 1 teaspoon
of the maple syrup over the top of each. Garnish with a sprig of fresh
rosemary. Serve cold. Makes 4 generous servings. 220 cal (19% from fat), 5
g fat (3 g sat. fat), 18 mg cholesterol, 232 mg sodium, 0 g fiber. Source:
Eating Right, Living Well 1993
Posted to MMRecipes Digest V4 #249 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Sep 19, 97