Vanilla Custard with Blueberry Sauce
Custard is so easy to make and is simply delicious. You can serve alone or top with blueberries or strawberries. This healthy, lower calorie custard uses soy milk in place of milk and brown sugar and honey rather than standard white sugar. You can find more custard recipes at Fresh Organic Recipes.com
1 teaspoon canola oil
1/2 cup silken or soft tofu
1 1/2 cups plain soy milk
3 eggs
2 tablespoons firmly packed light brown sugar
2 tablespoons honey (always use raw honey which does not contain corn syrup)
1 teaspoon vanilla extract
Blueberry Sauce
1/4 cup organic all-fruit blueberry preserves
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries (you can use fresh frozen berries that contain no sugar, just let them thaw first)
Preheat oven to 300 F. Coat each of four 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, vanilla 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.
1 teaspoon canola oil
1/2 cup silken or soft tofu
1 1/2 cups plain soy milk
3 eggs
2 tablespoons firmly packed light brown sugar
2 tablespoons honey (always use raw honey which does not contain corn syrup)
1 teaspoon vanilla extract
Blueberry Sauce
1/4 cup organic all-fruit blueberry preserves
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries (you can use fresh frozen berries that contain no sugar, just let them thaw first)
Preheat oven to 300 F. Coat each of four 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, vanilla 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.
Posted by Farm Fresh Living at 1/21/2011 8:53 AM 
Categories: Farm Life, Farm Fresh Recipes
Tags: custard blueberries low calorie tofu recipe
Categories: Farm Life, Farm Fresh Recipes
Tags: custard blueberries low calorie tofu recipe
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