->Caramel Custard <-

8 T sugar

8 T water

10 oz (330 g) tofu, coarsely crumbled

3 eggs

1/2 c sugar

1 tsp vanilla extract

2 c milk

1T cornstarch

oil

190C. Prepare a baking dish which holds

1 1/4 quarts (1 1/5 l) by coating with oil.

Combine the sugar and water in a small saucepan. Bring to a boil,

then reduce heat to low and cook until the syrup becomes golden

brown. Quickly pour it into the baking dish, tilting the dish so

that the whole bottom surface is coated. Set aside.

Combine all the other ingredients in a blender or mixer, and blend

until smooth. Pour into the baking dish.

Pour hot water into a pan until it is half full, and set the custard

40 minutes at

375 F or 190 C.

Let cool, then unmold onto a serving dish.