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How To make Creme Caramel

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Ingredients
4
cup
milk, 2%
2
each
rosemary, fresh, sprigs
1
each
orange, zested in strips
1
tablespoon
vanilla
1
cup
egg, liquid substitute
4
tablespoon
sugar,super fine
3
cup
water, hot
4
teaspoon
maple syrup, pure
 
 

 
 

GARNISH:


4
each
rosemary, fresh, sprigs

Directions:
Preheat the oven to 300 degrees. 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 9x9 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 ts of the maple syrup over the top. Garnish with a sprig of rosemary.
You can serve Creme Caramel at room temperature or cold.
Serves: 4

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