Mini max creme caramel~
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 4\" pieces Rosemary -- bruised | |
| 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 | Kiwi fruit -- peeled/thinly | |
| 1 | cup | (8oz) White wine -- (non-alcoholic) |
| 1 | tablespoon | Maple syrup -- (use the real thing) |
| 12 | Fresh Spearmint leaves | |
| Egg substitute -- to equal 6 eggs sliced | ||
| 1 | Strawberry -- thinly sliced | |
Directions
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 ΒΌ 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