This is a creamy and decadent vegan version of the classic French dessert!
Strain excess water from the tofu. I used a nut milk bag to squeeze most of it out. You could also use panty hose - just cut the leg off! - or a tofu press.
In a blender, add tofu, sugar, coconut cream, nondairy 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, 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 minutes.
Divide evenly into ramekins and allow to cool at room temperature. Once they're somewhat cooled and still warm, but not piping hot, cover in plastic wrap and refrigerate at least 6 hours until firm or overnight.
Only brûlée the top right before serving! To brûlée, 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 far 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 it rest for a few minutes, then serve immediately.