Ingredients:

2 teaspoons firmly packed brown sugar
1 teaspoon canola oil
1/2 cup silken or soft tofu
1 1/2 cups plain soy milk (soya milk)
3 eggs
2 tablespoons firmly packed light brown sugar
2 tablespoons honey
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

For the sauce:
1/4 cup all-fruit blueberry preserves
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries

Directions:

Preheat the oven to 300 F. Lightly coat each of four 3/4-cup ramekins with 1/4 teaspoon of the canola oil. In a blender or food processor, combine the tofu and 1/2 cup of the soy milk. Process until smooth, about 30 seconds. In a bowl, whisk the eggs until well blended. Stir in the brown sugar, honey, lemon zest, vanilla extract and lemon extract. Add the tofu mixture and the remaining 1 cup soy milk. Whisk until well blended.

Divide the custard mixture evenly among the prepared ramekins. Arrange the ramekins in a large baking pan. Pour hot water into the pan to come halfway up the sides of the ramekins. Bake until the custards are set but the centers still jiggle slightly when the ramekins are gently shaken, about 50 minutes. Remove the ramekins from the water bath and let stand at room temperature until the custards are fully set, about 15 minutes. Cover and refrigerate until well chilled, at least 4 hours.

To make the blueberry sauce, combine the preserves and lemon juice. Whisk until well blended in a small bowl. Stir in the blueberries.

To serve, loosen the edges of the custards with the tip of a knife and invert the ramekins onto individual plates. Top with the blueberry sauce.

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