Cuisinart SMARTPOWER DUET BFP-603 - Manual (Page 14)

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is done when the 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.
Nutr iti on al i nfo rm ati on p er s erv in g ( ba se d o n 1 2 s erv in gs) :
Cal ori es 242 (46 % fr om fat ) • car b. 2 5g • p ro . 7g • fa t 12 g • sat . fa t 6 g
• ch ol. 148 mg • so d. 1 89 mg • ca lc. 123 mg • fib er 1g
Co co nu t C ust ards
A d elic iou s tr eat with the ess enc e o f th e is lan ds.
Mak es 4 se rvi ng s
1 ca n (1 3½ ou nc es) un sw ee te ne d c oc on ut milk
²∕³ cu p h ea vy cre am
½ te asp oo n p ure va nill a e xtr ac t
¼ te asp oo n c oc on ut ext ra ct
½ cu p u nsw ee te ne d sh re dd ed co co nu t
2 la rg e e gg s
4 la rg e e gg yo lk s
½ cu p g ra nu la te d su ga r
¼ te asp oo n ta ble sa lt
1. Preheat oven to 300°F. Pour 1 inch of 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. Blend on Low for
about 45 seconds until eggs are light in color. Scrape the sides of the blender
jar 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 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 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.
Nu tritio na l in fo rm ation pe r s erv in g:
Cal ori es 543 (71 % fr om fat ) • car b. 3 2g • p ro . 8 g • fat 44g • sa t. f at 32g
• ch ol. 370 mg • so d. 2 32m g • cal c. 6 3m g • fib er 1g
Dai ry- fre e C ho co late Mo usse
Thi s ri ch cho co lat e m ous se is so go od , yo u w on’ t m iss a th ing !
Mak es ten ½-c up ser vin gs
12 ou nc es (1½ cu ps) se mi- sw ee t c ho co la te (ro ug hly ch op pe d)
or ch oc ola te ch ip s
¹∕³ cu p g ra nu la te d su ga r
½ ta ble sp oo n p ure va nill a e xtr ac t
1 cu p so y m ilk
1 pa ck ag e si lke n to fu (14 to 16 ou nc es) , d ra in ed an d c ut in to
1-i nc h c ub es
1. Put the chocolate, sugar and vanilla extract into the blender jar.
2. Put the soy milk into a saucepan and set 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 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.
Nu tritio na l in fo rm ation pe r s erv in g:
Cal ori es 222 (42 % fr om fat ) • car b. 3 1g • p ro . 4g • fa t 11 g • sat . fa t 6 g
• ch ol. 0m g • so d. 1 51m g • cal c. 2 7m g • fib er 2g