11
1.
Butter a 2-quart soufflé dish or another baking dish
equivalent to 2 quarts. Put bread cubes into a large
mixing bowl.
2.
Put the remaining ingredients into the blender jar. Run on
Low until homogenous, about 30 to 45 seconds. Pour egg
mixture over the bread cubes and toss together so that all
of the bread cubes are coated with egg mixture. Let stand
for 45 minutes, or cover and refrigerate up to 12 hours (if
refrigerated, let come to room temperature for 30 minutes
before proceeding). Pour mixture into prepared pan
before baking or refrigerating.
3.
Ten minutes before baking, preheat oven to 325°F. Place
the soufflé dish with the bread pudding into a larger
baking pan with a rim that is at least 2 inches. Place in the
oven and carefully pour warm water into the larger outer
pan until the water comes up the sides of the soufflé dish
by 1-inch. Cover loosely with foil. Bake for about 75
minutes, uncovering for the last 15 minutes. Bread
pudding is done when internal temperature reaches 140˚F.
Remove from oven and allow the bread pudding to rest
for about 20 minutes on a rack before serving. Serve with
sweetened whipped cream.
Nutritional information per serving (based on 12 servings):
Calories 242 (46% from fat) • carb. 25g • pro. 7g • fat 12g • sat. fat 6g
• chol. 148mg • sod. 189mg • calc. 123mg • fiber 1g
Coconut Custards
A delicious treat, with the essence of the islands.
Makes 4 servings
1
can (13.5 ounces) unsweetened coconut milk
²∕³
cup heavy cream
½
teaspoon pure vanilla extract
¼
teaspoon coconut extract
½
cup unsweetened shredded coconut
2
large eggs
4
large egg yolks
½
cup granulated sugar
¼
teaspoon table salt
1.
Preheat oven to 300°F. Pour 1 inch of warm water into a
9-inch square pan.
2.
Put the coconut milk, cream, extracts and coconut into a
saucepan and bring just to a boil. Simmer for about 10
minutes. Remove from heat and let steep for an additional
10 minutes.
3.
Put the eggs, egg yolks, sugar and salt into the blender
jar. Run on Low for about 45 seconds until eggs are light
in color. Scrape the sides of the blender jar halfway
through processing to ensure the mixture is homogenous.
4.
Pour the coconut mixture through a fine strainer and
squeeze out any excess liquid from the shredded
coconut. Discard shredded coconut. Remove the pour lid
from the blender cover. With the blender running on Low,
very slowly pour the warm coconut mixture through the
opening and run until fully blended. Allow the custard
batter to sit for about 15 minutes. Spoon off the entire
foam layer, until you can see the yellow custard. Pour the
batter into individual ovenproof custard cups. Carefully
remove any remaining foam from the custards’ surface
with a spoon.
5.
Place individual custards into the prepared pan with
water, wrap the pan tightly with aluminum foil and place in
oven. Bake for about 35 to 40 minutes until just set (the
centers will still move slightly when shaken).
6.
Once cool to the touch, wrap each custard individually
with plastic and refrigerate at least 2 hours before
serving.
Nutritional information per serving:
Calories 543 (71% from fat) • carb. 32g • pro. 8g • fat 44g • sat. fat 32g
• chol. 370mg • sod. 232mg • calc. 63mg • fiber 1g
Dairy-free Chocolate Mousse
This rich chocolate mousse is so good, you won’t miss a thing!
Makes ten ½-cup servings
12
ounces semi-sweet chocolate (roughly chopped)
or chocolate chips
¹∕³
cup granulated sugar
½
tablespoon pure vanilla extract
1
cup soy milk
1
package silken tofu (14 to 16 ounces), drained and
cut into 1-inch cubes
1.
Put the chocolate, sugar and vanilla extract into the
blender jar.
2.
Put soy milk into a saucepan and place over medium
heat. Bring milk just to a boil. Once milk is hot, pour over
the chocolate in the blender and run on Low. Remove the
pour lid from the blender cover and add the tofu cubes
while the blender is still running on Low.
3.
Blend until homogenous, scraping down sides as needed,
about 45 seconds.
4.
Pour mousse into individual custard cups. Tap custard
cups on the counter to remove any air bubbles. Wrap with
plastic and refrigerate for at least 2 hours before serving.
Nutritional Information per serving:
Calories 222 (42% from fat) • carb. 31g • pro. 4g • fat 11g • sat fat 6g
• chol. 0mg • sod. 151mg • calc. 27mg • fiber 2g
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