Smooth and creamy, this custard is a light taste of childhood’s past. Or perhaps it isn’t. I liked saying that line, but when I stopped to think, most childhood custard was fat and heavy with a tasty glug that I loved to eat. It reminds me of staying at my grandma’s – we would sing “porridge for breakfast and custard for tea!” because that was what we liked and gran does it best. This custard is light and lovely, with a mild flavour. I used a Bonsoy silken tofu (is silken even useful for anything other than a dessert??) and so much vanilla!
I’m thinking of using this custard to make a tart of some sort… But here, I have served with fresh strawberries, because the custard is fluffy and light, so it is like a fresh cream. The strawberries also really add a nice body to the custard.
To make this custard, you really only need silken tofu, vanilla beans and a teeny bit of sweetener. It requires no cooking, and only a small blender. If you’d like to make this custard, the recipe is available at the ever reliable lunchboxbunch – here.