Tofu Orange Crème Brûlée

  • Active Time 15m
  • Total Time 1h 35m

Makes 6 Custards

My fellow chefs said it couldn't be done, but this simple tofu crème brûlée worked the first time I tried it. Feel free to use a variety of citrus fruits; they are all interchangable here.


  • Six 3-ounce ovenproof custard cups or individual soufflé dishes
  • 1 1/2 pounds firm tofu
  • 1/4 cup sugar or light granulated cane juice
  • 2 teaspoons orange extract
  • Zest of one orange
  • 6 teaspoons brown sugar


Preheat the oven to 350 degrees F. Lightly grease the custard cups.

In a food processor or blender, puree the tofu until smooth. One at a time, while blending, add the sugar, orange extract and orange zest.

Pour the tofu mixture evenly into the custard cups and bake 20 minutes.

Cool completely and refrigerate until ready to serve.

For serving, preheat the broiler. Sprinkle 1 teaspoon brown sugar on each custard and set under the broiler for 1 minute or until browned.

Remove from oven, and serve immediately.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 6180

nutrition information per serving

120 calories; 3g total fat; 0mg cholesterol; 42mg sodium; 15g carbohydrates; 0g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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