Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 4" pieces Rosemary -- 1 c (8oz) White wine --
-bruised -(non-alcoholic)
Zest of 1 orange -- * 1 tb Maple syrup -- (use the real
4 c 2% milk -thing)
1 tb Pure vanilla extract -- (use 12 Fresh Spearmint leaves
-the real thing) Egg substitute -- to equal 6
4 tb Sugar -eggs

------------------GARNISHES FOR 2 CUSTARDS-----------------------
2 ts Maple syrup -- divided -sliced
1 Kiwi fruit -- peeled/thinly 1 Strawberry -- thinly sliced

* 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

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