Vanilla and raspberry creme brulee

Instructions

1. Preheat oven to 100°C. Using electric beaters, beat eggs, tofu, milk, 1 tablespoon sugar, vanilla seeds and a pinch of salt in a bowl until well combined and smooth.
2. Divide raspberries between four 1/2-cup (125ml) capacity ovenproof ramekins. Place ramekins on a baking tray and pour egg mixture into ramekins. Bake for 1 hour 15 minutes or until just set in centre. Stand for 30 minutes to cool. Cover and place in fridge for at least 2 hours.
3. Sprinkle remaining sugar evenly over top of custards. Caramelise sugar using a blow torch or under a hot grill for 1-2 minutes or until caramelised. Serve.