recipes using tofu to make custard suitable for a lactose intolerant toddler diet?

Answer 1

Try this.
Pumkin Tofu Custard

Steam enough pumpkin or Hubbard squash to yield 1 1/2 c. Turn into a blender or processor together with 1 Ib. tofu
2/3 c. maple syrup
7/8 c. water
1/3 c. oil.
Add 3/4 t. salt,
2/3 t. cinnamon,
2/3 t. ginger,
1/4 t. nutmeg,
scant t. vanilla
dash cloves.

Blend until smooth.
Turn into custard cups and place in a pan. Pour water into the pan to a depth of one-inch. Bake at 375° until custards darken and seem firm. Remove from the pan; refrigerate.
To make Coconut Creme: place 1/2 c. unsweetened dried coconut in a blender, add 1/2 c. very hot tap water and process. Strain, pressing down on the coconut to extract the liquid. Discard coconut pulp and refrigerate the "creme." (It is very perishable.) Serve over custards.

Answer 2

I would have a look at the following sites. I use them all the time when i'm cooking. They will most likely have something about
custard.

www.foodtv.ca
www.allrecipes.com
www.epicurious.com