Cuisinart BFP-603 manual Mousse Chocolate free-Dairy, Custards Coconut

15

2g fiber • 27mg .calc • 151mg .sod • 0mg .chol •
6g fat .sat • 11g fat • 4g .pro • 31g .carb • fat) from (42% 222 Calories
serving: per information Nutritional
.serving before
hours 2 least at for refrigerate and plastic with Wrap .bubbles air any remove
to counter the on cups custard Tap .cups custard individual into mousse Pour	.4
.seconds 45 about needed, as sides down scraping homogenous, until Blend	.3
.Low on running is blender the
while cubes tofu the add and cover blender the from lid pour the Remove .Low
on run and blender the in chocolate the over pour hot, is milk Once .boil a to
just milk Bring .heat medium over set and saucepan a into milk soy the Put	.2
.jar blender the into extract vanilla and sugar chocolate, the Put	.1
cubes inch-1
into cut and drained ounces), 16 to (14 tofu silken package		1
milk soy cup		1
extract vanilla pure tablespoon	½
sugar granulated cup	³	¹∕
chips chocolate or
chopped) (roughly chocolate sweet-semi cups) (1½ ounces	12
servings cup-½ ten Makes
thing! a miss won’t you good, so is mousse chocolate rich This
Mousse Chocolate free-Dairy
1g fiber • 63mg .calc • 232mg .sod • 370mg .chol •
32g fat .sat • 44g fat • 8g .pro • 32g .carb • fat) from (71% 543 Calories
serving: per information Nutritional
.serving before hours 2 least at refrigerate
and plastic with individually custard each wrap touch, the to cool Once	.6

.shaken) when slightly move still will centers (the set just
until minutes 40 to 35 about for Bake .oven in place and foil aluminum with
tightly pan wrap water, with pan prepared the into custards individual Place	.5
.spoon a with
surface custards’ the from foam remaining any remove Carefully .cups custard
ovenproof individual into batter the Pour .custard yellow the see can you until
layer, foam entire the off Spoon .minutes 15 about for sit to batter custard the
Allow .blended fully until run and opening the through mixture coconut warm
the pour slowly very Low, on running blender the With .cover blender the
from lid pour the Remove .coconut Discard .coconut shredded the from liquid
excess any out squeeze and strainer fine a through mixture coconut the Pour	.4
.homogenous is mixture the ensure to jar
blender the of sides the Scrape .color in light are eggs until seconds 45 about
for Low on Blend .jar blender the into salt and sugar yolks, egg eggs, the Put	.3
.minutes 10 additional an for
steep let and heat from Remove .minutes 10 about for Simmer .boil a to just
bring and saucepan a into coconut and extracts cream, milk, coconut the Put	.2
.pan square inch-9 a into water of inch 1 Pour .300°F to oven Preheat	.1
salt table teaspoon	¼
sugar granulated cup	½
yolks egg large		4
eggs large		2
coconut shredded unsweetened cup	½
extract coconut teaspoon	¼
extract vanilla pure teaspoon	½
cream heavy cup	³	²∕
milk coconut unsweetened ounces) (13½ can		1
servings 4 Makes
.islands the of essence the with treat delicious A
Custards Coconut
1g fiber • 123mg .calc • 189mg .sod • 148mg .chol •
6g fat .sat • 12g fat • 7g .pro • 25g .carb • fat) from (46% 242 Calories
servings): 12 on (based serving per information Nutritional
.cream whipped sweetened with Serve
.serving before rack a on minutes 20 about for rest to pudding bread the allow
and oven from Remove .140°F reaches temperature internal the when done is