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Lemony Tofu Flan

4 Servings

Ingredients:

12 – 14-oz. package soft silken tofu
2 slices white bread, crusts trimmed and diced
1/2 cup milk
3 eggs, lightly beaten
2/3 cup sugar
2 tsps. lemon zest

Cooking:

1. Line a colander with fine cheesecloth. Put tofu into colander and set over a bowl to let tofu drain for 1 hour.

2. Combine bread, drained tofu, milk, eggs, and sugar in a food processor or blender; process until smooth. Add lemon zest and mix well. Pour custard mixture into six 1-cup capacity custard cups.

3. Prepare a wok for steaming. Add custard cups; steam over a gentle boil 15 minutes or until a knife inserted comes out clean. Refrigerate. Serve chilled.

Recipe adapted from Martin Yan’s Cooking At Home (Wan Li Book Co., Ltd.)
Copyright Yan Can Cook, Inc. 2006