Creme Caramel
Creme caramel is a great favorite in many restaurants. It is basically a super rich baked egg custard made with added heavy cream.
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
milk
2% |
|
| 2 | each |
rosemary leaves
fresh, sprigs |
*
|
| 1 | each |
oranges
zested in strips |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | cup |
eggs
liquid substitute |
|
| 4 | tablespoons |
sugar
super fine |
|
| 3 | cups |
water
hot |
|
| 4 | teaspoons |
maple syrup
pure |
|
| 4 | each |
rosemary leaves
fresh, sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
milk
2% |
|
| 2 | each |
rosemary leaves
fresh, sprigs |
*
|
| 1 | each |
oranges
zested in strips |
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
eggs
liquid substitute |
|
| 6E+1 | ml |
sugar
super fine |
|
| 7.1E+2 | ml |
water
hot |
|
| 2E+1 | ml |
maple syrup
pure |
|
| 4 | each |
rosemary leaves
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 teaspoon 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
