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Home > Lemon custard with blueberry sauce
  

Lemon custard with blueberry sauce

Recipe Information

Servings 4
Preparation Time 30 Minutes
Cook Time 50 Minutes
Total time 80 Minutes
Difficulty Intermediate
Main Ingredient Eggs
Category Eggs; Fruit
Meal Dinner
Type Dessert
Cuisine American; English; French
Cook Method Baking
Diet Low Sodium; High Protein; Vegetarian; Low Fat

Ingredients

  • Custard:

    • 2 teaspoons firmly packed brown sugar 

    • 1 teaspoon canola oil 

    • 1/2 cup silken or soft tofu 

    • 1 1/2 cups plain soy milk (soya milk)

    • 3 eggs 

    • 2 tablespoons firmly packed light brown sugar 

    • 2 tablespoons honey 

    • 1 teaspoon lemon zest 

    • 1/2 teaspoon vanilla extract 

    • 1/2 teaspoon lemon extract 

     
  • Sauce:

    • 1/4 cup all-fruit blueberry preserves 

    • 2 tablespoons fresh lemon juice 

    • 3/4 cup fresh blueberries 

     
 

Directions

  • Preheat the oven to 300�F. 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.

 

Nutrition (per serving)

  • Calories: 234 cal

  • Fat: 7g

  • Saturated fat: 2g

  • Polyunsaturated fat: 2g

  • Monounsaturated fat: 3g

  • Cholesterol: 159mg

  • Sodium: 104mg

  • Carbohydrate: 31g

  • Fiber: 1g

  • Protein: 11g