Creme Caramel

• 4 cups milk 2%
• 2 each rosemary leaves fresh, sprigs
• 1 each oranges zested in strips
• 1 tablespoon vanilla extract
• 1 cup eggs liquid substitute
• 4 tablespoons sugar super fine
• 3 cups water hot
• 4 teaspoons maple syrup pure
• 4 each rosemary leaves fresh, sprigs

1. Preheat the oven to 300 degrees.
2. In a large saucepan, heat the milk, rosemary and orange peel until just about to boil.
3. Strain into a large bowl and stir in the vanilla, egg substitute and sugar.
4. Pour the custard into 4 individual souffle dishes.
5. Place a 9x9 inch baking dish on the oven rack.
6. Place the filled souffle in the dish and pour in the hot water - the souffle dishes should be about three quarters submerged.
7. Cover the baking dish loosely with foil and bake for 1 hour - the custard should be well set.
8. Take the souffle dishes out of the water and let them cool a bit, about 1 hour.
9. To serve: Loosen the custard from the souffle dish with a knife.
10. Invert the dish over an individual serving plate and shake the custard out.
11. Spoon 1 teaspoon of the maple syrup over the top.
12. Garnish with a sprig of rosemary.
13. You can serve Creme Caramel at room temperature or cold.
14. Serves: 4

milk, rosemary, oranges, vanilla, eggs, sugar super, water, maple syrup, rosemary

Taken from recipeland.com/recipe/v/creme-caramel-2470 (may not work)