Chocolate Custard with Sesame Tea Crumble
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.
Servings 4 -6 Servings
Ingredients
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
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.