Preheat the oven to 300 degrees. In a large saucepan, heat the milk, rosemary and orange peel until 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 9x9 inch baking dish on the oven rack. Place the filled souffle in the dish and pour in the hot 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.

Take the souffle dishes out of the water and let them cool a bit, about 1 hour.

To serve: Loosen the custard from the souffle dish with a knife. Invert the dish over an individual serving plate and shake the custard out. Spoon 1 ts of the maple syrup over the top. Garnish with a sprig of rosemary.

You can serve Creme Caramel at room temperature or cold.

Serves: 4