Back to mooflyfoof's recipes
Favorited: 0 |
Viewed: 727 |
 |
http://www.vegsource.com/talk/recipes/messages/100030263.html
Ingredients
- 1lb silken tofu
- 4 tablespoons vanilla vegan soymilk
- 3/4 cup vegan sugar plus 2 tablespoons sugar put aside
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
- dash of salt
Directions
- Preheat oven to 350F
- Press tofu until a little, not a lot, of water leaches out
- Place tofu and all other ingredients (except for reserved 2 tablespoons of sugar) into a blender and blend until a smooth, creamy texture is created. It should be the consistency of a thin pudding.
- Pour into custard cups or a pie plate and bake in a water bath until the tofu mixture browns a little and a knife inserted in the middle comes out clean
- Remove mixture from water bath and sprinkle reserved sugar on top. Place under a hot broiler untiil the sugar melts and turns caramel colored.
- Allow sugar to harden
- Serve warm or refrigerate.
Tips
- I used Nasoya silken tofu, I think it's a 14oz package. It's found in the refrigerator section. I think it's better tofu than the shelf-stable Mori-Nu which has other ingredients besides tofu. I used a pyrex pie plate for the creme brulee and placed it into a roasting pan filled 1/2 way up with water for the water bath part but if I make it again, I'll use custard cups if I can find some. I made it awhile ago, I think it took about 30 minutes in the oven but I could be way off. Just check every 10 minutes or so. I thought it tasted better cold than warm but it's probably a personal preference. Also, you might want to do more than 2 tablespoons of sugar on top if you like your creme brulee really crunchy.
Comments (0)