1

Place caster sugar in a small frying pan over medium-high heat. Cook, swirling pan, for 8-10 minutes or until sugar melts and turns a light-brown caramel. Remove from the heat. Carefully divide caramel between six ¾-cup (180ml) capacity ramekins. Set aside.

2

Process tofu, milk, maple syrup, cornflour and vanilla bean paste in a small food processor or blender until completely smooth.

3

Transfer tofu mixture to a medium saucepan and heat over medium heat. Cook for 5 minutes, whisking continuously, or until thickened. It should be the consistency of a thick yoghurt.

4

Remove from heat and divide mixture between ramekins, pouring it over the caramel. Transfer to fridge and chill for 3 hours or until set.

5

Briefly dip base of each ramekin into a bowl of boiling hot water before turning out onto serving plates.