Crème Caramel

Preheat oven to 350°F. Have ready 8 oven-proof custard cups, ramekins or a shallow baking pan, sprayed lightly with oil. You'll also need a large rectangular baking dish filled 1/8 of the way up with water to bake cups or pan in. Prepare this and set aside.

In a small heavy saucepan, add sugar and water. Over medium heat, without stirring, gently swirl the pan by the handle until syrup begins to form. Increase heat and bring sugar to a light boil. Cover and cook for 2 minutes. Uncover and continue to cook until sugar is thick and dark amber, about another minute or so.

Quickly pour the caramel into the custard cups or baking pan, tilting cups or baking dish to make sure bottoms are completely covered. Set aside.

In a food processor, blend tofu and salt until very smooth, at least a minute.

In a small bowl, mix egg replacer, arrowroot and a small amount of milk. Stir until very smooth. Add remaining milk. Add to tofu and blend. Add maple syrup and Kahlua. Blend until very smooth.

Pour tofu mixture into cups and then place cups into the water bath and bake for approxmately 35 to 40 minutes, or until crème caramel has firmed to the touch and is slightly jiggly.

Refrigerate at least 2 hours or overnight. Before serving, loosen the sides of crème caramel with sharp paring knife; place plate, serving side down, over cup and turn over quickly. Serve immediately.