Esta es una exhibición prevé de cómo se va ver la receta de 'Creme Caramel' imprimido.

Receta Creme Caramel
by Global Cookbook

Creme Caramel
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  Raciónes: 4

Ingredientes

  • 4 c. 2% lowfat milk
  • 2 x Rosemary sprigs
  • 1 x Orange,zested in strips
  • 1 Tbsp. Vanilla
  • 1 c. Liquid egg substitute
  • 4 Tbsp. Sugar,super fine
  • 3 c. -Warm water
  • 4 tsp Maple syrup,pure
  • 4 x Rosemary sprigs

Direcciones

  1. "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.
  2. (gm) 0 0
  3. Time Estimate: Hands on, 30 min; Unsupervised, 2 hrs Cost Estimate: Low
  4. Preheat the oven to 300F. In a large saucepan, heat the lowfat milk, rosemary and orange peel till 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 warm 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.
  5. Take the souffle dishes out of the water and let them cold a bit -a bout 1 hour. To serve: Loosen the custard from the souffle dish with a knife.
  6. Invert the dish over an individual serving plate and shake the custard out.
  7. 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 possibly cool.
  8. Serves: 4