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Creamy Custard Dessert

By: John Goins from
Creamy Custard Dessert
Creamy Custard Dessert

"A palate pleaser — that is what this creamy custard dessert is all about. Rich and decadent that will cut through a heavy savory recipe. A homemade custard with a crunchy topping that you serve as a delicious dessert for the holidays or any other occasion. A Middle Eastern dessert that tastes like a crème Brulee, but with a delicious texture from semolina flour and cornflour. The topping acts as another layer of texture — which gives it a unique aroma too. "


Preparation Time10 min

Cooking Time20 min

Cooking MethodOven


  • 2 oz cornflakes
  • 1 oz pistachios
  • 32 oz almond milk
  • 5 oz silken tofu
  • 5 oz soy milk
  • 1 oz cornflour
  • 3 oz semolina
  • 1 cup sugar
  • 1 tbsp Orange juice
  • 1 tbsp Rose Water
  1. In a food processor, combine chopped pistachios and cornflakes.

  2. Process until the mixture is very fine. Set aside.

  3. Combine silken tofu and soy milk in an immersion blender until the mixture reaches a smooth, thick consistency.

  4. Preheat the oven to 350 degrees Fahrenheit.

  5. Meanwhile, combine milk, tofu-soymilk mixture, cornflour, semolina, half a cup of sugar, a tablespoon of juice, and a tablespoon of rose water.

  6. Place in a saucepan and cook for 5 minutes at low heat, maintaining the mixture's temperature at 150 degrees Fahrenheit.

  7. Pour the mixture into the ramekins.

  8. Top with cornflakes.

  9. Place the ramekins in a water bath and bake in the oven for 15 minutes at 350 degrees Fahrenheit.

  10. Let it cool before serving.

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