Ginger Pot de Creme
2 large eggs
6 large egg yolks (whites reserved)
1/2 cup sugar
1 (12 fluid ounce) can evaporated milk
3 tablespoons finely chopped ginger (a 3-4 inch piece)
16 ounces silken tofu, drained
½ teaspoons vanilla extract
You can easily halve the Pot de Creme recipe and use smaller 4 ounce ramekins to get 6-8 portions. As the pots will be smaller, check them for doneness after 40 minutes. Keep leftover cookies in a tin for snacks.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.