Silken Lemon Creme Brulee
"Adapted from "Amazing Soy" by Dana Jacobi. I have not yet tried this."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 (12 ounce) box firm silken tofu
- 1⁄2 cup soy cream cheese (or regular cream cheese)
- 1⁄3 cup white sugar, plus
- 1 tablespoon white sugar
- 1 grated lemon, zest of (2 teaspoons)
- 1 lemon, juice of (3 tablespoons)
- 1⁄2 cup white sugar (for caramel)
directions
- Combine the tofu, cream cheese, sugar and lemon zest in the bowl of a food processor. Process until creamy and perfectly smooth, then add the lemon juice and pulse to combine, scraping the bowl down several times.
- Divide the mixture among six wide, shallow heat-proof dishes or bowls. Smooth the tops as flat as possible and chill for at least two hours.
- To caramelize, use a brulee torch or preheat broiler until blazing hot. Sprinkle a thin layer of sugar evenly over the surface of the custard. Set the dishes on an upside-down baking dish so the surface are no more than one inch away from the heat. Watch carefully as the sugar melts and then caramelizes; it goes fast once it starts. If you're using a torch, move the torch back and forth until the sugar melts and browns. Let stand a moment, then serve.
- Cook time does not include chill time.
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Reviews
-
Oh...how devine to find a tofu recipe so good. Sinfully rich tasting, light lemon cream flavor, just wonderful! 10 stars!! So easy to fix. I used mori-nu tofu, silken firm. The tofu choice will make a difference in this dessert I believe. I also subbed splenda for the sugar. Just tooooo good. If you are trying to get more tofu into your diet, you should try this one for sure. Thank you so much BecR, this one is a winner with me.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
