Mexican Chocolate Crème Caramel from Vegan Desserts by Hannah Kaminsky
I don’t pretend to be an expert on Mexican culture or traditions, but I like celebrations and I love Mexican chocolate! So one year for Cinco de Mayo I decided to experiment. The result was an...
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Ingredients
- ¼ Teaspoon Chili Powder
- Pinch Freshly Cracked Black Pepper
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Cayenne Pepper
- 1 12-Ounce Package Extra Firm Silken Tofu
- ½ Cup Granulated Sugar
- 1 Teaspoon Corn Syrup
- 6 Ounces Bittersweet Chocolate, Finely Chopped
- ¼ Teaspoon Salt
- ½ Teaspoon Vanilla Extract
- 3 Tablespoons Water
- ⅓ Cup Granulated Sugar
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