Tofu as a Desert Option

Today we learned how to make several deserts using the very typical Japanese ingredients of tofu. Japanese deserts are more about a milk free alternative 

 

Tofu Creme Brûlée

1 pack 500 gms silken tofu

3/4 cup raw sugar plus

1/4 cup this helps give it a caramel colour

1/4 cup unsweetened vanilla soy milk

2 tablespoons cornflour

1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Dash vanilla paste

Canola spray

Directions

Preheat the oven to 180 deg

Pat the tofu dry with a paper towel. In a blender, combine the tofu and 3/4 cup sugar, along with the soy milk, corn-starch, cinnamon, salt and vanilla. Blend until smooth and foamy, about 1 minute, the texture should be relatively thin.

Lightly spray 6 ramekins with canola spray. Divide the custard mixture evenly among them. Set the ramekins on a baking tray and pour 2 cups hot water around the ramekins to create a water bath. Bake until the edges of the tofu begin to pull away from the sides of the ramekins, about 40 minutes. Carefully remove the baking tray from the oven and refrigerate the ramekins until chilled, about 45 minutes.

In a pan melt 1/4 sugar till it becomes caramelised and cool a little before spooning over ramekins.