for 4 person

Mixture

250 g	silken tofu
2 ½ dl	soya cream
80 g	coarse cane sugar
2 tbsp	Maizena cornflour
1	vanilla pod, cut lenghtwise, seeds scratched out
1 pinch	turmeric
1	organic lemon, use a little grated zest

Crema catalana

2 tbsp

coarse cane sugar

How it's done

Mixture

Place the tofu in a pan along with all the other ingredients up to and including the turmeric, puree. Add the lemon zest. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat. Pass the custard through a sieve and into a measuring jug, divide between the ramekins, leave to cool. Cover the custard and leave to set in the fridge for approx. 4 hrs.

Crema catalana

Sprinkle the sugar evenly over the custard just before serving, caramelize with the flame on a blowtorch.

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