Crème Brûlée is a French dessert meaning burnt cream. The traditional version has a custard with a crunchy sugary topping. This vegan version is similar and uses non-dairy ingredients instead. I used a silken tofu as the base with vanilla and topped with sugar. I do not own a kitchen torch; but I do have a small Bernzomatic detail torch that I used for crisping the sugar topping. You can find one like this or the larger size at hardware stores or online. (Hey, Martha Stewart uses the full size torch in her kitchen for desserts like this, so rock on!) This is not only a tasty dessert; but it makes a great presentation too.
This recipe will make two servings, so double it for four servings (which would use one 16 oz. block of silken tofu).
Combine all of the ingredients in a blender or small food processor until smooth. Transfer to a pot and cook on medium heat for a few minutes until the mixture starts to thicken. Remove from heat and pour equal amounts into ramekins or small glass bowls. Place in the refrigerator for about 3 hours. When they have firmed up and you are ready to serve, sprinkle some sugar on top of the custard and use your torch to brown the tops. This will give them a nice, crunchy topping. Add some berries on top if you wish.