LOCATION: Recipes >> Vegetarian >> Caramel Custard
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Caramel Custard
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Caramelized Custard:
8 T sugar
8 T water
10 oz (330 g) tofu, coarsely crumbled
3 eggs
1/2 c sugar
1 tsp vanilla extract
2 c milk
1T cornstarch
oil
Preheat oven to 375 F or 190C. Prepare a baking dish which holds
1 1/4 quarts (1.2 l) by coating with oil.
Combine the sugar and water in a small saucepan. Bring to a boil,
then reduce heat to low and cook until the syrup becomes golden
brown. Quickly pour it into the baking dish, tilting the dish so
that the whole bottom surface is coated. Set aside.
Combine all the other ingredients in a blender or mixer, and blend
until smooth. Pour into the baking dish.
Pour hot water into a pan until it is half full, and set the custard
dish into it. Bake for 40 minutes at 375 F or 190 C.
Let cool, then unmold onto a serving dish.
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