A palate pleaser — that is what this creamy custard dessert is all about. Rich and decadent that will cut through a heavy savory recipe. A homemade custard with a crunchy topping that you serve as a delicious dessert for the holidays or any other occasion. A Middle Eastern dessert that tastes like a crème Brulee, but with a delicious texture from semolina flour and cornflour. The topping acts as another layer of texture — which gives it a unique aroma too.
Source: Winosity https://winosity.com/creamy-custard-desse
1 - In a food processor, combine chopped pistachios and cornflakes.
2 - Process until the mixture is very fine. Set aside.
3 - Combine silken tofu and soy milk in an immersion blender until the mixture reaches a smooth, thick consistency.
4 - Preheat the oven to 350 degrees Fahrenheit.
5 - Meanwhile, combine milk, tofu-soymilk mixture, cornflour, semolina, half a cup of sugar, a tablespoon of juice, and a tablespoon of rose water.
6 - Place in a saucepan and cook for 5 minutes at low heat, maintaining the mixture's temperature at 150 degrees Fahrenheit.
7 - Pour the mixture into the ramekins.
8 - Top with cornflakes.
9 - Place the ramekins in a water bath and bake in the oven for 15 minutes at 350 degrees Fahrenheit.
10 - Let it cool before serving.
Check out the full recipe with wine pairings at https://winosity.com/creamy-custard-dessert/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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