Creme Caramel Recipe

Creme Caramel picture




 Cooking oil/Non stick cooking spray1 Teaspoon
 Reduced fat milk2 Cup (32 tbs)
 Fresh rosemary sprig1 Small
 Vanilla bean1⁄2 , cut into half lengthwise
 Finely shredded orange peel1 1⁄2 Teaspoon
 Finely shredded lime peel3⁄4 Teaspoon
 Egg product/4 eggs1 Cup (16 tbs), thawed (Refrigerated / Frozen)
 Sugar3 Tablespoon
 Pure maple syrup2 Tablespoon
 Fresh berries1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 740 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 39.2 mg

Sodium 735.4 mg30.6%

Total Carbohydrates 100 g33.5%

Dietary Fiber 4 g15.9%

Sugars 65.8 g

Protein 46 g92.8%

Vitamin A 35.7% Vitamin C 46%

Calcium 85.1% Iron 29.5%

*Based on a 2000 Calorie diet


In a small saucepan heat milk, rosemary, vanilla bean, orange peel, and lime peel just until bubbly.
Remove from heat.
Pour milk mixture through a sieve lined with a double thickness of 100-percent-cotton cheese cloth to remove vanilla bean and peels.
Discard vanilla bean and peels.
Set aside milk mixture.
Meanwhile, in a medium mixing bowl combine egg product and sugar.
Slowly whisk hot milk mixture into egg mixture.
Place the custard cups in a 3-quart rectangular baking dish.
Set baking dish on an oven rack.
Pour custard mixture evenly into cups.
Pour enough boiling water into the baking dish to reach halfway up sides of cups.
Cover baking dish loosely with foil.
Bake in a 325° oven for 35 to 40 minutes or until a knife inserted near the centers comes out clean.
Remove custards from baking dish.
Cool on a wire rack for 1 hour.
Cover and chill until serving time.
To unmold custards, loosen edges with a knife.
Invert a dessert plate over each custard; turn custard cup and plate over together.
Pour maple syrup over custards and garnish with fresh berries.