Preheat oven to 325°F.

For Caramel Sauce:
In a small pan, stir water and sugar together over gentle heat until the sugar dissolves.

Without stirring, bring syrup to a boil and cook until mixture turns golden brown. (Be prepared to remove the pan off the heat quickly once the syrup starts to brown.)

Remove from heat, and swirl the pan slowly and carefully to cool the syrup slightly.

Divide evenly between six ½-cup oven-proof, soufflé cups or custard cups or ramekins.

Place caramel-coated cups in an oven-safe baking pan with high sides (like a 9-inch by 13-inch by 2-inch lasagna pan or roasting pan). Set aside.

For Custard:
Blot excess water from Tofu by patting between paper towels.

In a blender, mix together Tofu, milk and sugar. Transfer to a medium-sized saucepan.

Heat the mixture gently, but do not bring to a boil. Remove from the heat.

In a medium-sized bowl, beat together eggs and egg yolk thoroughly with a whisk. Slowly add warm Tofu mixture to the eggs, beating well to prevent curdling. Whisk in vanilla extract.

Using a sieve, strain custard into a bowl or measuring jug to remove any solidified egg particles.

Pour custard into prepared soufflé cups, dividing evenly. Place prepared cups and baking pan in the oven, then carefully pour hot water into the baking pan to a height half-way up the outsides of the custard-filled the cups. (Take care not to spill water into the custard.) Cover baking pan with foil.

Bake in oven for 20 minutes, or until custards are lightly set. Serve warm or cover and chill and serve cold.