Special equipment: Six 6-ounce ramekins (preferably boat-shaped, like a gratin dish)
Preheat the oven to 350 degrees F.
Pat the tofu dry with a paper towel. In a blender, combine the tofu and 3/4 cup sugar, along with the soy milk, cornstarch, cinnamon, salt and vanilla extract. Blend until smooth and foamy, about 1 minute; the texture should be relatively thin.
Lightly spray the ramekins with canola spray. Divide the custard mixture evenly among the ramekins. Set the ramekins on a baking sheet and pour 2 cups hot water around the ramekins to create a water bath. Bake until the edges of the tofu begin to pull away from the sides of the ramekins, about 40 minutes. Carefully remove the baking sheet from the oven and refrigerate the ramekins until chilled, about 45 minutes.
Set the oven to broil. Sprinkle 1/4 cup sugar evenly over the ramekins. Set the ramekins on a baking sheet and broil until the sugar begins to brown, about 30 seconds; take care not to let the sugar burn. Serve with fresh berries.
Recipe courtesy of Bobby Deen