Experiment with different extracts for exotic flavors.Orange, almond, and chocolate extracts add fabulous flavor - do does espresso powders and dessert liqueurs.
Yield: 4 servings
- 8 ounces (227g) silken tofu, drained but not pressed
- 1/2 cup (120ml) nondairy creamer
- 1/2 cup (96g) evaporated cane juice
- 1/4 cup (28g) raw cashew pieces
- 1 tablespoon (7g) vanilla powder
- 1/4 cup (48g) additional evaporated cane juice for topping (vanilla sugar and raw sugar also work wonderfully here)
- Soak cashews for several hours, or overnight. Drain before using.
- Preheat oven to 350F (180C, of gas mark 4)
- Place all ingredients into a blender and puree until very smooth.
- Pour evenly into four 3-inch (7.5cm) ramekins. Place ramekins in the bottom of a baking pan; fill pan with water so that it comes halfway up the sides of the ramekins.
- Carefully place pan in oven. Bake for 45 minutes.
- Carefully remove pan from oven and refrigerate to cool completely before topping.
- Top each ramekin with 1 tablespoon (12g) sugar, shake gently to evenly distribute.
- You can caramelize the sugar by using a kitchen torch, sweeping slowly side to side beneath a preheated broiler and watching closely. Remove from the boiler as soon as tops brown, about 3 minutes.
- These are best served immediately after the sugar is caramelized and crispy.
The Complete Guide to Vegan Food Substitutions: How to Substitute for Gluten p.193
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