Nutritional Analysis(per serving)Serving size: 1 prepared custard
Calories 234
Monounsaturated fat 3 g
Protein 11 g Cholesterol 159 mg
Carbohydrate 31 g Sodium 104 mg
Total fat 7 g Fiber 1 g
Saturated fat 2 g
Ingredients
2 teaspoons firmly packed brown sugar
1 teaspoon canola oil
1/2 cup silken or soft tofu
1 1/2 cups plain soy milk (soya milk)
3 eggs
2 tablespoons firmly packed light brown sugar
2 tablespoons honey
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
For the sauce
1/4 cup all-fruit blueberry preserves
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries
Directions
Preheat the oven to 300 F. Lightly coat each of four 3/4-cup ramekins
with 1/4 teaspoon of the canola oil.
In a blender or food processor, combine the tofu and 1/2 cup of the soy
milk. Process until smooth, about 30 seconds.
In a bowl, whisk the eggs until well blended. Stir in the brown sugar,
honey, lemon zest, vanilla extract and lemon extract. Add the tofu
mixture and the remaining 1 cup soy milk. Whisk until well blended.
Divide the custard mixture evenly among the prepared ramekins. Arrange
the ramekins in a large baking pan. Pour hot water into the pan to come
halfway up the sides of the ramekins. Bake until the custards are set
but the centers still jiggle slightly when the ramekins are gently
shaken, about 50 minutes. Remove the ramekins from the water bath and let
stand at room temperature until the custards are fully set, about 15
minutes. Cover and refrigerate until well chilled, at least 4 hours.
To make the blueberry sauce, combine the preserves and lemon juice.
Whisk until well blended in a small bowl. Stir in the blueberries.
To serve, loosen the edges of the custards with the tip of a knife and
invert the ramekins onto individual plates. Top with the blueberry
sauce.