Vegan Creme Caramel
make 6-8 serving3 cups almond milk4 tablespoons corn starch1 1/2 cups sugar1/2 candied orange peels, or orange mamalade*12 ounces firm lite tofu8 ramekin cups-Preheat the oven to 375 F.-In a heavy saucepan bring 1 cup of water with 1 cup of sugar to a boil. Stirring until sugar is dissoleved. Boil syrup, without stirring, washin down any sugar crystals that cling to side of pan with a pastry brush dipped in cold water, until it begins to turn golden. Swirl pan untilsyrup is a deep golden caramel. Divide caramel among ramekins, coatin bottoms. Set ramekins in a roasting pan.-In a chilled bowl, dissolve the corn starch in 1/2 cup of the almond milk. Add the rest of the almond milk and the rest of the sugar and mix well.-In a food processor, place the candied orange peels or the orange marmalade and processes until smooth.-Add the tofu to the food processor and continue to puree until you have smooth paste.-Fold the tofu orange paste into the almond milk .-Pour almond milk tofu custard among ramekins and add enough hot water to pan to reach halfway up sides of ramekins.-Bake in middle of the oven until they are just set but still tremble slightly, about 40 minutes.-Remove from the oven and allow them to cool completely on a rack.-Refrigerate for couple hours or overnight.*I prefer candied orange peels, the flavor is much stronger.