Home - By Category - Recipe - Desserts Page 9 | Low-cal Page 2

Creme Caramel

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREME CARAMEL
 Categories: Desserts, Low-cal
      Yield: 4 Servings
 
      4 c  2% milk
      2    Rosemary sprigs
      1    Orange;zested in strips
      1 tb Vanilla
      1 c  Liquid egg substitute
      4 tb Sugar;super fine
      3 c  -Hot water
      4 ts Maple syrup;pure

MMMMM--------------------------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
 
MMMMM

Display Recipe for Import.