|Cooking oil/Non stick cooking spray||1 Teaspoon|
|Reduced fat milk||2 Cup (32 tbs)|
|Fresh rosemary sprig||1 Small|
|Vanilla bean||1⁄2 , cut into half lengthwise|
|Finely shredded orange peel||1 1⁄2 Teaspoon|
|Finely shredded lime peel||3⁄4 Teaspoon|
|Egg product/4 eggs||1 Cup (16 tbs), thawed (Refrigerated / Frozen)|
|Pure maple syrup||2 Tablespoon|
|Fresh berries||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
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.