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Creamy Custard Dessert
Creamy Custard Dessert
"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. "
Serves6
Preparation Time10 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 2 oz cornflakes
- 1 oz pistachios
- 32 oz almond milk
- 5 oz silken tofu
- 5 oz soy milk
- 1 oz cornflour
- 3 oz semolina
- 1 cup sugar
- 1 tbsp Orange juice
- 1 tbsp Rose Water
Instructions
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In a food processor, combine chopped pistachios and cornflakes.
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Process until the mixture is very fine. Set aside.
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Combine silken tofu and soy milk in an immersion blender until the mixture reaches a smooth, thick consistency.
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Preheat the oven to 350 degrees Fahrenheit.
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Meanwhile, combine milk, tofu-soymilk mixture, cornflour, semolina, half a cup of sugar, a tablespoon of juice, and a tablespoon of rose water.
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Place in a saucepan and cook for 5 minutes at low heat, maintaining the mixture's temperature at 150 degrees Fahrenheit.
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Pour the mixture into the ramekins.
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Top with cornflakes.
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Place the ramekins in a water bath and bake in the oven for 15 minutes at 350 degrees Fahrenheit.
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Let it cool before serving.
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