I N G R E D I E N T S
1 lb. silken tofu
4 tablespoon vanilla vegan soymilk
3/4 cup vegan sugar plus 2tablespoon sugar (reserved)
1 teaspoon cinnamon
2 tablespoon cornstarch
dash Kosher salt or sea salt
I N S T R U C T I O N S
Pre-heat oven to 375.

Preheat oven to 375F.

2. Press tofu until a little, not a lot, of water leaches out.

3. Put tofu and all other ingredients (except reserved vegan sugar) into a
blender and blend until a smooth, creamy texture has been created. The
texture should be that of a thin pudding.

4. Pour into custard cups or a pie tin and bake in a water bath until the
tofu mixture browns a little and a knife inserted in the middle comes out
clean.

5. Remove mixture from water bath spread reserved vegan sugar on top and
place under a hot broiler until the vegan sugar melts and browns.

6. Allow vegan sugar topping to harden.

7. Serve immediately or cool in the fridge. Fresh berries are a nice
addition.