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Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.

Source: Martha Stewart Living, March 2008
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Ingredients

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Cook's Notes

When making desserts that call for tofu or soy milk, reach for dark or bittersweet chocolate. Its intense flavor will conceal even the slightest trace of soy.

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