---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CREME CARAMEL
 Categories: Desserts, Low-cal
      Yield: 4 servings
 
      4 c  2% milk
      2    Rosemary sprigs
      1    Orange;zested in strips
      1 T  Vanilla
      1 c  Liquid egg substitute
      4 T  Sugar;super fine
      3 c  -Hot water
      4 ts 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.
  
  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
  
  Time Estimate: Hands on, 30 minutes; Unsupervised, 2 hours
  Cost Estimate: Low
  
  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 -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 cold.
  Serves: 4
 
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