Healthified Vegan Soy Custard |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From , I altered this from a cheesecake recipe. It called for 1 tablespoon of vanilla or almond extract, I cut it to 2 teaspoons since it seemed a bit much. Doing 1 teaspoon of each would also probably have a pleasant flavor. Ingredients:
17 ounces silken tofu |
1/2 cup plain unsweetened soymilk |
1/2 cup sugar |
2 teaspoons vanilla extract (or almond) |
1/4 cup maple syrup |
Directions:
1. Drain any excess water from the silken tofu using a sieve.
2. Put all the ingredients into a blender or food processor and blend until completely incorporated.
3. Pour into six 10-oz ramekins or one 9 pie pan. Don't grease them.
4. Bake at 350 for 20-30 minutes or until lightly browned on top.
5. Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.
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