Healthified Vegan Soy Custard Recipes

HEALTHIFIED VEGAN SOY CUSTARD

Healthified Vegan Soy Custard image

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.

Provided by the80srule

Categories Dessert

Time 40m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 5

Ingredients

17 ounces silken tofu
1/2 cup plain unsweetened soymilk
1/2 cup sugar
2 teaspoons vanilla extract (or almond)
1/4 cup maple syrup

Steps:

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.

Nutrition Facts : Calories 158.3, Fat 2.6, SaturatedFat 0.3, Sodium 16.6, Carbohydrate 29.2, Fiber 0.3, Sugar 26, Protein 4.8

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