|Preparation Time||30 Minutes|
|Cook Time||50 Minutes|
|Total time||80 Minutes|
|Cuisine||American; English; French|
|Diet||Low Sodium; High Protein; Vegetarian; Low Fat|
Preheat the oven to 300ï¿½F. Use approximately 1/4 teaspoon of canola oil to lightly coat each of four 3/4-cup baking dishes (ramekins).
Combine the tofu and 1/2 cup of the soy milk in a food processor or blender, and mix for about 30 seconds or until smooth.
Whisk the eggs in a bowl until well blended. Add the brown sugar, honey, lemon extract, lemon zest, and vanilla extract to the eggs and mix. Add the processed tofu and the remaining 1 cup of soy milk to the egg mixture, and whisk until well blended.
Add equal amounts of the custard mix to the prepared baking dishes. Place the small baking dishes into a large baking pan. Add approximately 1/2 to 1 inch of hot water to the baking pan. Bake the custards for about 50 minutes or until they are set at the edges but still jiggle slightly at the center when gently shaken. Remove the baking dishes from the water bath, and allow to cool at room temperature for about 15 minutes or until fully set. Cover and refrigerate for at least 4 hours until well chilled.
To prepare the blueberry sauce, mix the lemon juice and blueberry preserves. Whisk the mixture in a small bowl until well blended, then add the blueberries, and stir to combine.
To serve, use the tip of a knife to loosen the edges of the custards and invert the baking dishes onto small individual plates. Cover with the blueberry sauce.
Calories: 234 cal
Saturated fat: 2g
Polyunsaturated fat: 2g
Monounsaturated fat: 3g