Creme Caramel
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1-1/2 oz		Demerara/Turbinado Sugar
1/4 lb			Silken Tofu
1/2 teaspoon		Natural Vanilla Essence
2 teaspoons		Maple Syrup (or other sweetener)
1 dessertspoon		Demerara/Turbinado Sugar

Dissolve 1-1/2 oz demerara sugar and 1-1/2 tablespoons water in
a saucepan over gentle heat. Increase the heat and boil till the
mixture turns golden brown. Remove from the heat and stir in an
extra tablespoon water.

Pour the caramel mixture in 2 individual ramekins and cool.

Whisk Tofu with dessertspoon of sugar, vanilla essence and sweetener.
Spoon into the ramekens. Bake in an oven at 325 F/180 C for about 20
minutes or till firm. Cool before serving.