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Soy Milk Custard Recipes
You have been asking for a healthy and low in fat sweet and here is one for you GETTING READY 1. Preheat oven to 170 C. 2. Slice strawberries into small pieces. MAKING 3. In a bowl combine sugar flour and corn starch. Whip it well to mix. 4. In a microwave
Guilt-Free Strawberry Santa Christmas Roll Cake
Silken tofu is incredible when made fresh and Chef Darren MacLean from Downtownfood shows us how he makes his own tofu in house daily. This is part 2 of our 3 part Soybean special Enjoy Watch here Part 1 a target blank href http www.ifood.tv recipe soy milk
Silken Tofu - The Aimless Cook at Downtownfood
If you are looking for a light low fat dessert then panna cotta could be your choice. Camilla Saulsbury shares her low fat low calorie recipe using light coconut milk and soy yoghurt. Light and yummy yet rich and decadent this recipe is extremely wonderful.
Homemade Panna Cotta
GETTING READY 1 Preheat oven hot to 450 F. MAKING 2 In a blender add raisins rice soy milk eggs honey molasses pumpkin spices sea salt and soy flour. 3 Whiz the blender until all ingredients are combined. 4 In a Pyrex pie pan add oil and pour the mixture into
Creamy Pumpkin Custard
Make cashew milk by putting cashew nuts and water into the container of an electric blender and blending on high speed for 2 minutes. Combine oil and carob powder in a saucepan. Add honey and mix with a whisk until smooth. Sift cornstarch and soy powder into a
Cashew Carob Pudding
GETTING READY 1 Preheat oven to 325 . MAKING 2 Prepare macaroni in boiling salted water until tender. 3 Discard excess water. 4 In a bowl place bread crumbs and pour hot milk. 5 Add butter seasonings and beaten eggs. 6 Sprinkle chopped onion and cheese on top.
Preheat oven to 375 F. Oil a two quart casserole. Dissolve skim milk powder in water with a wire whisk. In medium sized saucepan combine corn meal and milk mixture. Gradually add boiling water blending thoroughly. Add salt. Cook over medium heat stirring
Soy And Honey Spoon Bread
Preheat oven to 450 F. Combine skim milk powder whole wheat flour and water with a wire whisk. Put in saucepan bring to boil add salt. Cook over low heat stirring constantly until mixture is thickened. Remove from heat and stir in combined raisins and soy
Wheat Soy Dessert
Cook soybeans according to preferred method. Meanwhile make pie shell according to preferred recipe. Drain and reserve liquid from beans. Put soybeans through meat grinder or puree in electric blender using a little of reserved liquid if necessary. Use 1 1 2
Soybean Custard Pie
Soften yeast in 1 4 cup milk. Blend rest of milk with honey oil eggs seasonings and salt. Stir in flours. Add yeast mixture and nuts. Turn into oiled bowl. Cover. Let rise in warm place for 2 hours. Punch down dough. Drop by table spoonfuls into oiled custard
Whole Wheat Cupcakes
In each of 4 custard cups or bowls 3 4 cup size place 1 4 of the shrimp. Set cups in a large baking pan at least 2 inches deep. In a bowl combine milk eggs sherry 2 teaspoons fish sauce ginger garlic oil and pepper beat lightly just to blend. Pour 1 4 of the
Heat oil. Blend in flours. Gradually add milk and cook over gentle heat stirring until smooth and thickened Blend in .milk powder salt yeast and thyme. Remove from heat. When cool blend in beaten egg yolks and cheese. Fold in stiffly beaten egg whites. Turn
Caj Eta Tart is a delightful variation to the common pies we make at home. You can prepare this Caj Eta Tart even when you are on a rush on a week day or you are tired of the thought of spending some time at the kitchen. It is that easy. Try it Preheat oven to
Caj Eta Tart
Preheat oven to 325 . In saucepan melt butter with flour. Cook stirring over medium heat for 2 minutes. Add bouillon and milk. Cook stirring until thick and smooth. Cool slightly. Put spinach in bowl. Add eggs cheese sprouts and seasonings. Mix all together.
GETTING READY 1 Preheat oven hot to 325 . MAKING 2 In a bowl mix all ingredients together. 3 Sprinkle cinnamon over it. 4 Bake for about one hour. SERVING 5 Serve sliced.
Vanilla Rice Custard
Heat oil. Blend in flour. Gradually add milk. Stir until smooth and thickened. Blend in salt yeast tarragon and cheese. Remove from heat. When cool blend in egg yolks. Fold in stiffly beaten egg whites. Turn mixture into oiled casserole or oiled individual
Cheese Soy Souffle
Blend milk milk powder salt yeast nutmeg oil soy flour marjoram and carrots. Add eggs one at a time. Beat well. Turn mixture into oiled casserole or oiled individual custard cups. Bake at 350 F until custard is set in center allow about 1 hour for large
Mix sweet potatoes and eggs. Slowly stir in milk. Add rest of ingredients . Turn into oiled custard cups. Set cups in pan of hot water. Bake at 325 F. for about 1 hour. Serve hot or cold. Top with soy cheese.
Sweet Potato Custard
Heat stock in top of double boiler over direct heat. When boiling add yeast cloves and oatmeal. Cover. Place over bottom of double boiler to which hot water has been added. Cook over gentle heat for 20 minutes or until oatmeal has absorbed liquid. Remove from
Heat a small heavy skillet on medium heat. Add oil onions and tomatoes and saute 5 minutes. Mix with the eggs and milk. Fold in bread cubes soy flakes and salt. Fill individual oiled custard cups. Bake 20 to 30 minutes at 350 Degree or until set.
Blazing Star Timbales
Heat oil and blend flours in pan with oil. Gradually add milk and cook over low heat stirring until thickened. Remove from heat. Add remaining ingredients except egg whites and blend thoroughly. Fold in egg whites. Turn mixture into oiled 2 quart casserole or
1. Divide half the shrimp evenly among four 3 4 cup 180 ml custard cups or ovenproof bowls cover and refrigerate remaining shrimp. Set custard cups in a large baking pan at least 2 inches 5 cm deep. 2. In a medium size bowl combine milk egg egg whites sherry
Blend eggs molasses salt vanilla and soy flour. Stir into hot milk. Turn into oiled custard cups. Cover each cup with brown or waxed paper and tie securely with string. Place cups in hot water which should reach halfway up sides of cups. Cover pan tightly.
Steamed Colonial Custard
Blend all ingredients. Turn into oiled custard cups. Bake at 350 F. until set about 30 minutes. Serve hot or cold.
Blend hot milk with cornmeal. Blend rest of ingredients except nutmeg. Combine two mixtures and turn into oiled custard cups. Dust tops with nutmeg. Bake at 350 F. until set about 30 minutes. Serve hot with fresh fruit.
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