Cardamom Custard with Maple-Nut Sauce

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This is on my to-try QUICKLY! list.

 

 

* Exported from MasterCook *

 

Cardamom Custard with Maple-Nut Sauce

 

Recipe By :Estrogen, The Natural Way - Nina Shandler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Custard

1/4 cup soy milk

1 teaspoon ground cardamom

1 tablespoon unflavored gelatin

2 tablespoons vanilla extract

19 ounces silken tofu

Sauce

3 tablespoons maple syrup

4 3/4 ounces silken tofu

1 teaspoon vanilla extract

2 tablespoons chopped walnuts

 

Place the soy milk in a saucepan. Add the cardamam. Sprinkle the gelatin over

the soy milk. Place over low heat to dissolve.

 

Place the vanilla and tofu in a food processor with the S blade inserted. Add

the dissolved gelatin mixture. Process until smooth and creamy. Taste. If

needed, add more cardamom. Pour into four 1-cup gelatin molds. Refrigerate for

1 1/2 hours, until firm. Remove from the molds and pla ce on dessert plates.

 

Prepare the sauce: Place the maple syrup, tofu, and vanilla in a food processor

with the S blade inserted. Process until smooth. Taste. If needed, add more

vanilla. Stir in the walnuts. Spoon the sauce over the unmolded custards.

 

Description:

" I tried to make flan in the refrigerator. I didn't get flan, but I

did get a wonderfully rich-feeling, melt-in-your-mouth cardamom

custard. "

 

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Per serving: 105 Calories (kcal); 3g Total Fat; (24% calories from fat); 2g

Protein; 17g Carbohydrate; 0mg Cholesterol; 13mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0