Tuesday, June 24, 2014

Tofu Caramel Custard Pudding

As I mentioned in my previous post, we are a dessert loving family. I always wanted to try making a dessert using tofu. I have seen many recipes in the past for chocolate pudding using tofu as main ingredient. But since Arun is not a huge fan of chocolate pudding I thought I will make a vanilla flavored pudding. That's when I thought of caramel custard pudding. My last attempt was a major disaster. I have been thinking of making it again. So I decided to try one using tofu.

I used silken firm tofu and used gelatin to get the pudding to set. Tofu makes it a tad bit healthier even though the pudding has sugar in it.

The caramel is prepared at a low flame as the chances of it getting burnt is very high.

Tofu Caramel Custard Pudding

Firm silken tofu 1 12.3 oz packet (I used organic mori-nu brand tofu)
Sugar 1 cup divided
Vanilla 2 tsp
Knoxx unflavored gelatin 1 tbsp
Water 2 tbsp

Keep small bowl or ramekins ready.
In a heavy bottom pan heat sugar on low flame. Keep stirring to avoid sugar from getting burnt.
When the syrup turns a golden color remove from flame and pour into the prepared vessels.
Tilt the bowls and make sure the caramel coats everywhere.
Blend tofu, sugar and vanilla in a blender until a smooth paste is formed.
Heat water and add gelatin off the flame. Mix to dissolve gelatin.
Add this to tofu paste through a strainer to remove any undissolved gelatin.
Mix and pour to the prepared pudding dishes.
Refrigerate for minimum 6 hours or overnight.

When I checked the pudding after 6 hours I could see that when I tilt the bowl contents were moving around. I was disappointed thinking it didn't set. There was no other explanation. Caramel had hardened at room temperature. So it was weird that it is moving around now. Nevertheless I decided I will check it out and took it out from the refrigerator. That's when I noticed that the pudding has set perfectly. Hurray! :)

Since the caramel was already melted the pudding was all ready to come out. But still inverting it to a plate was a bit tricky. I placed a plate on top of the bowl and inverted both plate and bowl together. Viola my pudding looked smashing in the caramel sauce!

The texture was amazing and pudding tasted delicious. Nothing hints tofu in this pudding. Moreover its much easier to make. This recipe is definitely a keeper.