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Crème Brûlée

 

Dairy-free crème brûlée? Our luscious secret is a

combination of vanilla soy milk and silken tofu.

 

 

Ingredients

 

 

2 cups (16 fl oz/480 ml) 1% vanilla soy milk

1 - vanilla bean

3/4 cup (6 fl oz/180 ml) fat-free egg product

4 ounces (120 g) low-fat silken tofu

1/2 cup (3 1/2 oz/100 g) plus 6 tablespoons (3

oz/100g) natural cane sugar

1 tablespoon tapioca flour or cornstarch

1 teaspoon pure vanilla extract

 

 

Preparation - Estimated cooking time: Over 60 minutes

-

1 Preheat oven to 325 degrees F (165 degrees C).

2 Pour soy milk into a heavy saucepan. Split vanilla

bean lengthwise, scrape out seeds and add to saucepan

along with bean. Warm gently for 3 minutes. Remove

bean.

3 In blender or food processor, combine egg product,

tofu, 1/2 cup (3 1/2 oz/100 g) of the sugar, the

tapioca flour or cornstarch, and vanilla extract.

Puree until smooth. Add warm soy milk.

4 Pour into 6 ramekins or custard cups. Set cups in a

large baking dish with handles and add enough warm

water to fill dish 1 inch (2.5 cm) deep.

5 Bake for 50 to 60 minutes, or until custard is just

firm at the edges and slightly shaky in the center.

Remove cups from water bath and chill for at least 4

hours.

6 When ready to serve, sprinkle about 1 tablespoon

sugar on top of each custard and place under hot

broiler for 3 minutes, or until sugar melts.

 

Nutritional Analysis

Number of Servings: 6 servings

Per Serving

Calories 190 Carbohydrate 38 g

Fat 1.9 g Fiber 0.1 g

Protein 0.6 g Saturated fat 0.2 g

Sodium 105 mg

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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