The Hungry Vegan

Ingredients

Creme

1 C silken tofu
2/3 C granulated sugar (use a substitute sweetener for the creme, makes it a healthy dessert)
1/2 C thick cream from a can of full fat coconut cream
1/4 C non-dairy milk (unsweetened almond)
2 tbsp nutritional yeast
1 tbsp cornstarch
1 vanilla bean (1tsp essence)
1/8 tsp sea salt
tiny pinch of turmeric (optional)

Brulee

Place full fat coconut cream can in fridge upside down over night... (coconut milk or lite cream works just fine, but it will be creamier and fattier if you use the congealed coconut fat from the cold can)
Strain from of the water from the tofu, squeeze it in a clean cloth, paper towel, press it, its actually not that essential, it just reduces the liquid you have to thicken later, don't stress.
In a blender add tofu, sugar, coconut cream, non-dairy milk, nutritional yeast, cornstarch, sea salt, turmeric, and scrap the inside of the vanilla bean, adding the paste to the blender.
Blend until very smooth and then pour into a sauce pan. Heat it over medium low heat, whisking constantly to prevent lumps, until it's thickened and gelatinous - approximately 6 to 8 mintues.
Then divide evenly into ramekins and allow to cool at room temperature. Once they're somewhat cooled, still warm, but not piping hot, cover in plastic wrap and refrigerate at least 6 hours until firm or overnight.
Only brulee the top right before serving!
Sprinkle an even layer of granulated sugar on top of a serving and torch it until deep golden brown and a caramel coating forms. You want to hold the torch enough away from the surface so the end of the flame is burning the sugar rather then the base of the flame. Move it around to prevent overly burnt spots. Let rest for a few minutes and then serve immediately.

original recipe mentions coconut milk, tried that, apparently it is different to Canadian or American coconut milk, we need cream... to be honest it worked just fine with just the milk, canned not carton.
so, creme brulee is awesome, but this makes a fantastic 'sweetend beige pudding' as well, just skip the cooling / setting time and just leave it in a tall blender cup until you're ready to heat to thicken and serve. You can keep the whole mix in the fridge and just heat and use half at a time or you can make it a day or two ahead if that's a problem, alternatively, you can throw all the ingredients into a blender cup and make it in minutes for last minute guests.
Mocha option. Replace vanilla with coffee extract, omit turmeric. Use chocolate almond milk and add 1Tbsp raw cocoa powder.