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Add a photoServings: 4
Ingredients
- 4 c. 2% lowfat milk
- 2 x Rosemary sprigs
- 1 x Orange,zested in strips
- 1 Tbsp. Vanilla
- 1 c. Liquid egg substitute
- 4 Tbsp. Sugar,super fine
- 3 c. -Warm water
- 4 tsp Maple syrup,pure
- 4 x Rosemary sprigs
Directions
- "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.
- (gm) 0 0
- Time Estimate: Hands on, 30 min; Unsupervised, 2 hrs Cost Estimate: Low
- Preheat the oven to 300F. In a large saucepan, heat the lowfat milk, rosemary and orange peel till 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 warm 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 cold 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 possibly cool.
- Serves: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 39 | 17% |
| Total Fat 4.46g | 6% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 219mg | 9% |
| Potassium 592mg | 17% |
| Total Carbs 30.09g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 30.08g | 20% |
| Protein 15.75g | 25% |
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