Creme Caramel

4 Servings

Try this Creme Caramel recipe, or post your own recipe for Creme Caramel

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Creme Caramel Ingredients

NORMA WRENN	4 tb Sugar
1 Orange	1 tb Vanilla
4 c 2-percent milk	4 ts Pure maple syrup
2 3-inch sprigs fresh rosemary	4 Sprigs fresh rosemary
1 c Frozen egg product; thawed

Instructions for Creme Caramel

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 three-quarters 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 MM-Recipes Digest V4 #249 by "Deborah K?hnen" on Sep 19, 97

Main Ingredient: Cuisine: Uncategorized