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In a mixer beat egg substitute, Sucanat and vanilla at low speed. Meanwhile, heat rice milk in double boiler, add chocolate to rice milk to melt. Stir until chocolate is dissolved. Mix chocolate and cream mixture until all is smooth. Mix chocolate and rice milk mixture to egg mix until smooth. Pour into 6 six ounce custard cups. Place cups in boching pan and fill ˝ way with hot water. Bake at 350 degrees F for 30 minutes or until firm. Remove from oven. Sprinkle organic sugar on top and brown.
Note: You may use soy milk or almond milk or add cooked rice to make it a rice custard. The textures will vary with the different milks used. |
