Mini max creme caramel~

Yield: 1 servings

Measure Ingredient
2 \N 4\" pieces Rosemary -- bruised
\N \N Zest of 1 orange -- *
4 cups 2% milk
1 tablespoon Pure vanilla extract -- (use the real thing)
4 tablespoons Sugar
2 teaspoons Maple syrup -- divided
1 \N Kiwi fruit -- peeled/thinly
1 cup (8oz) White wine -- (non-alcoholic)
1 tablespoon Maple syrup -- (use the real thing)
12 \N Fresh Spearmint leaves
\N \N Egg substitute -- to equal 6 eggs sliced
1 \N Strawberry -- thinly sliced

GARNISHES FOR 2 CUSTARDS

* Thinly slice zest from orange; then bruise the zest slices.

Combine rosemary, orange zest and milk in a saucepan over medium heat. Add pure vanilla extract; stir. Add sugar and let "infuse" for 20 - 25 minutes.

In another saucepan put white wine and real maple syrup. Over high heat bring to a boil and boil down until only 2 oz are left. When almost reduced add spearmint leaves.

Strain milk mixture through wire strainer. Add egg substitue to mixture. Fill custard bowls to about ¼ from the top. Set bowls in a dish and add water to the dish (ban marie). Bake at 300~ for 1 hour.

Remove from oven and place custard in refrigerator for 1 hour. Run knife around edge of custard; invert a serving plate on top; flip and shake to unmold.

Pour 1 tsp. maple syrup over top of custard. Put kiwi and strawberry slices in a small bowl. Pour reduced wine mixture through a strainer over fruit. Swish around a few times. Remove fruit with a slotted spoon and place some next to the custard on the serving plate.

Per serving: Calories 259; fat 4 g (15% of calories from fat) Typed for you by Marjorie Scofield 10/11/95 Recipe By : Graham Kerr

From: Marjorie Scofield Date: 10-13-95 (03:46) (160) Fido: Recipes

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