Custard's Last Stand

Custard's Last Stand
by Jean Patterson

A simple baked custard may not seem as glamorous as creme brulee or pots de creme, but it's got a lot more potential.

Those trendier, decadent cousins are fine for an occasional splurge, but if you enjoy custard as much (and as often) as I do, you wish that you had healthier versions to choose from. (This is the part where tofu comes to the rescue.)

One major advantage of adding tofu to custard is that they already share the same consistency. "Stretching" custard with tofu means you can use fewer eggs and dairy products while increasing the amount of soy in your diet. The following custard-like tofu desserts all use silken tofu, the kind that's stored in convenient shelf-stable packages. This type of tofu blends quickly and smoothly and has less of a beany flavor.

Bake each custard in a water bath, which is a gentle heating method that's essential for maintaining a smooth texture. Otherwise, some graininess may appear along the edges of the custard. Once you've sampled these comforting, creamy delights, try updating some of your own favorite custard desserts. You'll find that tofu stands them in good stead.

Lime Pudding Cake Cups

Chocolate-Almond Flan

Cover Recipe: Lemon-Strawberry Trifle

Espresso Bread Pudding With Dark Chocolate Sauce

Even quicker than custard -- but just as fun -- is pudding. These fast-and-easy dessert recipes use dairy-free pudding mix that's blended with silken tofu. (One package makes 1 1/2 cups pudding.)

Black Bottom Pie

Berry Parfait

Tropical Ambrosia

Lemon Pudding Filo Cups

Jean Patterson is a freelance food writer based in Pasadena, California.

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