Soy Foods: Soya Cocoa Pot De Crème

| September/October 2003

Makes 6 servings
Here’s a dairy-free, reduced-fat take on a classic French dessert. Soy milk and almond butter stand in for cream. Dates and stevia (a calorie-free herbal sweetener) replace sugar. Gelatin and agar make the mixture set up. FYI: Look for a brand of date sugar that does not contain oats, which reduce the concentration (requiring twice as much) and cause problems for people sensitive to gluten. The label should say, “date powder” or “dried powdered dates.”

  • Unrefined coconut oil or butter (to grease custard cups)
  • 1/2 cup hot water
  • 3 to 4 tablespoons date sugar
  • 1 cup unsweetened, un-enriched soy milk (such as Edensoy Original)
  • 2 teaspoons unflavored gelatin or 3 teaspoons agar flakes (for vegetarians)
  • 2 egg yolks
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons roasted, unsalted almond butter
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon stevia extract powder
  • 1/3 teaspoon ground cinnamon
  1. Preheat oven to 325 degrees. Grease six 6-ounce ramekins or oven-proof custard cups. Have ready one shallow oblong baking pan. If glass, line with a cloth dishtowel to prevent breakage. Boil a kettle of water, allowing at least 4 cups water to fill baking pan.
  2. In blender or food processor, puree hot water with date sugar. Add remaining ingredients and process until smooth, stopping to scrape sides with spatula. Evenly divide mixture between oiled custard cups. Rest cups in shallow pan. Set pan on a rack in center of hot oven. Pour hot water into pan, to surround cups and rise to within 1 inch of top of cups (about halfway up).
  3. Bake 50 to 60 minutes, or until almost set and a light crust forms on top. Remove cups from water. Cool for 30 minutes; cover and refrigerate at least 3 hours, or overnight, before serving. Custard will firm as it cools.

• Mocha Soya Pot de Crème: Replace the 1/2 cup hot water with a strong brew of Raja’s Cup, Roastaroma herbal tea or your favorite grain “coffee” beverage.
• Bake custard in paper-lined muffin tins resting in an oblong baking pan filled with about 1/2 inch boiling water. The texture won’t be the same, but you will be able to bake a larger batch for company.

Chef Rachel Albert-Matesz brings 17 years of experience to the table as a whole-foods cooking instructor, healthy cooking coach, freelance food and health writer, and former restaurateur. Rachel currently teaches cooking classes and operates a personal chef service in Phoenix, Arizona.

Click here for the original article, A New Spin on Soy.

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