I looked at variants of the recipe using agar, cornstarch or arrowroot to thicken instead of egg and a base of cashew, marzipan, coconut milk, tofu, various flavorings and worked from principles of what ingredients do.
1 lb/454g package silken tofu
1/2 c sugar (extra fine*)
1/3 c almond milk
1 Tbs vanilla
1 Tbs amaretto
2 Tablespoons egg replacement powder
pinch of salt
All of it goes into the food processer and blends until smooth.
*The last time I used vanilla beans I scraped them and put the pods in a small jar of normal white sugar for the sugar to suck the flavour out of it. This I ‘harvested’ and pureed to be superfine in the food processer. [You know it’s fine when it plumes out the top. ;)] The finer the sugar, the finer the texture. Rescraping the beans left the dots of real vanilla spread in the batter.
The method is the same as for regular dairy-egg. I was using this recipe most closely.
In one of the recent moves, we sold our ramekins at a yard sale. Glass dishes will do although there are racks to suspend them above water during cooking which would help the heat distribute better. There’s a trick to doing it under the broiler and I didn’t get it this time. It was starting to crisp but not a crust. Torch or broiler seems to weigh in on torch. Since I don’t have an acetylene cooking torch, broiling under the oven element had to do.