Healthified Vegan Soy Custard

From Vegweb.com, I altered this from a cheesecake recipe. It called for 1 tablespoon of vanilla or almond extract, I cut it to 2 teaspoons since it seemed a bit much. Doing 1 teaspoon of each would also probably have a pleasant flavor.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 ramekins

Ingredients

• 17  ounces silken tofu
• 1⁄2 cup  plain unsweetened soymilk
• 1⁄2 cup sugar
• 2  teaspoons vanilla extract (or almond)
• 1⁄4 cup maple syrup

Directions

1. Drain any excess water from the silken tofu using a sieve.
2. Put all the ingredients into a blender or food processor and blend until completely incorporated.
3. Pour into six 10-oz ramekins or one 9" pie pan. Don't grease them.
4. Bake at 350 for 20-30 minutes or until lightly browned on top.
5. Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.