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Creme Brulee, Pareve (P, TNT)
Source: Miavita web site
Serves: 6

2 cups (16 fl. oz., 480ml) 1% vanilla soy milk
1 vanilla bean
3/4 cup (6 fl. oz., 180ml) fat-free egg product
4 ounces (120g) low-fat silken tofu
1/2 cup (3-1/2 oz., 100g) plus 6 tablespoons (3 oz., 100g) natural cane sugar
1 tablespoon tapioca flour or cornstarch
1 teaspoon pure vanilla extract

Preheat oven to 325°F (165°C).

Pour soy milk into a heavy saucepan. Split vanilla bean lengthwise, scrape out seeds and add to saucepan along with bean. Warm gently for 3 minutes. Remove bean.

In blender or food processor, combine egg product, tofu, 1/2 cup sugar, the tapioca flour or cornstarch, and vanilla extract. Puree until smooth. Add warm soy milk.

Pour into 6 ramekins or custard cups. Set cups in a large baking dish with handles and add enough warm water to fill dish 1" deep.

Bake for 50 to 60 minutes, or until custard is just firm at the edges and slightly shaky in the center. Remove cups from water bath and chill for at least 4 hours.

When ready to serve, sprinkle about 1 tablespoon sugar on top of each custard and place under hot broiler for 3 minutes, or until sugar melts.

Posted by Susan Greene

Nutritional Info Per Serving: 190Calories, 38gr Carbohydrate, 1.9gr Fat, 0.1gr Fiber, 0.6gr Protein, 0.2gr Saturated fat, 105mg Sodium