Mini Max Creme Caramel~ Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: 4" pieces Rosemary --,
1 cup: , (8oz) White wine --
-bruised,
-, non-alcoholic
Zest of 1 orange, *
1 tbsp: Maple syrup, (use the real
4 cup: 2% milk,
-thing),
1 tbsp: Pure vanilla extract, (use
12: Fresh Spearmint leaves,
-the real thing),
Egg substitute, to equal 6
4 tbsp: Sugar,
-eggs,
GARNISHES FOR 2 CUSTARDS
2 tsp: Maple syrup, divided
-sliced,
1: Kiwi fruit, peeled/thinly
1: Strawberry, thinly sliced
Directions:
* 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 1/4 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
Source from luhu.jp
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 1/4 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
Source from luhu.jp