Chocolate Custard with Sesame Tea Crumble

Name: Chocolate Custard with Sesame Tea Crumble
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 4 -6 Servings
Ingredients: 150 grams (5 1/2 ounces) dark chocolate or milk chocolate; 300 grams (10 1/2 ounces) silken tofu; 2 tablespoons agave syrup or maple syrup; 2 grams (1/4 ounce) instant coffee; 60 grams (2 ounces) cold butter; 80 grams (2 3/4 ounces) all-purpose flour; 40 grams (1 1/2 ounces) light brown sugar; 1 tablespoon green tea powder; 2 tablespoons black sesame seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings
4 -6 Servings
Course
Dessert
Cuisine
International

Chocolate Custard with Sesame Tea Crumble

Iris Warren

Report

A recipe for Chocolate Custard with Sesame Tea Crumble from the cookbook, How to Fall in Love with Tofu! This rich and creamy custard is filled with silken tofu and topped with a sweet black sesame green tea crumble.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

Custard:

150 grams (5 1/2 ounces) dark chocolate or milk chocolate
300 grams (10 1/2 ounces) silken tofu
2 tablespoons agave syrup or maple syrup
2 grams (1/4 ounce) instant coffee

Crumble:

60 grams (2 ounces) cold butter cubed
80 grams (2 3/4 ounces) all-purpose flour
40 grams (1 1/2 ounces) light brown sugar
1 tablespoon green tea powder
2 tablespoons black sesame seeds

Add to Shopping List

Instructions

For the custard, bring a little water to the boil in a pan.
Place the chocolate in a heatproof bowl and set the bowl on top of the pan, making sure the bottom of the bowl does not touch the water.
Melt the chocolate in the bowl.
Add the melted chocolate, silken tofu, agave syrup or maple syrup and coffee to a blender or the bowl of an immersion blender and puree.
Transfer to a bowl, cover and refrigerate for at least 1 hour.
Meanwhile, preheat the oven to 180˚C (350˚F).
Place the butter, flour, sugar, tea powder, sesame seeds and a pinch of salt in a bowl and squeeze/rub with your hands until crumbs of different sizes form.
Place the crumbs on a baking paper-lined tray or baking dish and bake for about 25 minutes, until golden brown and crispy. Toss halfway through.
Allow to cool to room temperature.
Divide the custard between four to six bowls and spoon over the crumble.
You can serve any leftover crumble with ice cream or yogurt another time.