Crème Brûlée

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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