More delicious than it sounds, I promise. I’ve served this to tons of people and nobody has been able to guess that tofu is the secret ingredient. It gives the custard tons of protein, keeps it dairy-free, and makes it extra moist, I think. We’ve been eating it almost every night…
16 ounces tofu (I use Trader Joe’s brand because it’s the cheapest)
14 ounce can pumpkin (365 brand is the best deal)
2 eggs (or 1/2 cup egg beaters)
1 cup sugar (or other granulated sweetener)
4 teaspoons molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2-1 teaspoon salt
1 teaspoon vanilla
Preheat oven to 350 degrees.
Blend together all ingredients until very smooth: be sure to scrape down the sides and blend for at least a full minute. Pour custard into 6 8-ounce ramekins and place them in a glass baking dish. Pour water in the dish until it reaches halfway up the ramekins.
Bake custards until they are lightly browned on top and just beginning to crack, about 30 minutes. Allow to cool at room temperature in the water bath, then cover and refrigerate until ready to serve.