Frank's Recipes! Creme Caramel

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Creme Caramel

4 c 2% milk
2 Rosemary sprigs
1 Orange; zested in strips
1 tablespoon Vanilla
1 c Liquid egg substitute
4 tablespoon Sugar; super fine
3 c 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.

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 -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 teaspoon 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

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