Healthified Vegan Soy Custard
From Vegweb.com, 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.
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READY IN: 40mins
SERVES: 6
YIELD: 6 ramekins
UNITS: US
INGREDIENTS
Nutrition- 17ounces silken tofu
- 1⁄2cup plain unsweetened soymilk
- 1⁄2cup sugar
- 2
- 1⁄4cup maple syrup
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DIRECTIONS
- Drain any excess water from the silken tofu using a sieve.
- Put all the ingredients into a blender or food processor and blend until completely incorporated.
- Pour into six 10-oz ramekins or one 9" pie pan. Don't grease them.
- Bake at 350 for 20-30 minutes or until lightly browned on top.
- Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.
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