Creme Caramel

Directions

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