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1
Preheat the oven to 325u00b0F (160u00b0C).
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2
Drain and slightly press the tofu while you prepare the remaining ingredients and tools.
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3
Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.
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4
Boil a kettle full of water.
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5
In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.
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6
Once smooth, whisk in the arrowroot with the motor running.
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7
Pour prepared custard into the ramekins and distribute them into the baking pan.
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8
Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard.
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9
Cover the pan with the parchment paper and slowly transfer everything into the oven.
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10
Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.
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11
Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.
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12
To brulee the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize.
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13
Once finished, the caramel should be thin, crisp and crackly.
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14
Bon Appetit!
