Creme Brulee "Veganized"

OK...this one I had a bit of trouble with. Mostly on consistency but I think with a little tweaking an watching closer next time it will be awesome. Flavor is on point.

Vegan Creme Brulee

4 servings (In the small oval ramekins you see in photos)

Ingredients:
1 package of Firm Silken tofu *I use Mori Nu brand
4 Tablespoons Almond milk, Soy or Vegan cream OR Substitute "heavy cream" * I used the home made substitute because I didn't have anything else on hand...I think this is what ultimately thickened the consistency in final product...I'll know to adjust next time! 
3/4 cup of sugar plus 2 Tablespoons or so reserved for sprinkling/torching later
1 1/2 teaspoons good quality vanilla extract *If you have vanilla beans? EVEN BETTER
2 Tablespoons Cornstarch
Pinch Kosher salt

Directions: *See notes first
Pre-heat oven 375

Put tofu in a strainer lined with paper towels to drain excess water
Tofu and all other ingredients (Except the reserved 2 Tbls of sugar for later) into a blender and blend until a smooth creamy texture has been made. The texture should be that of a thin pudding. Taste and adjust sugar/vanilla if needed.

*If using vanilla beans (preferred) slice one large bean open and scrape inside with a knife. One large vanilla bean equals about 1 teaspoon of vanilla extract. 
*Please note: If you use the vegan answer to a heavy cream substitute or you simply don't have any store bought in the fridge? I think cutting back on flour used in the sub recipe would be a good idea. 
Substitute "heavy cream"= 1/3 cup melted vegan margarine (Earth balance) 1/2 cup almond milk 2 Tbls flour. Stir together and use as heavy cream.

Pour pudding mixture into ramekins but dont over fill..bake in a water bath until knife inserted in the middle comes out almost clean. (this took about 30-40 minutes)
*For water bath and to hopefully avoid burns: place ramekins in a 13x9 cake pan...pull out oven shelf and set pan with ramekins on it. Carefully pour hot water into cake pan while its already sitting on the oven shelf. Avoid splashing any water into your ramekins. Very carefully slide cake pan with ramekins & hot water back into the oven.

Remove ramekins from water bath with silicone tongs and potholder or a slotted spatula. Place on a tray or large platter and cool in fridge. When ready to serve, sprinkle reserved sugar on top and place under the broiler until sugar melts and browns. OR use a culinary butane torch (Much easier)
Allow sugar topping to harden up some
Serve immediately or re-cool in the fridge. Fresh berries like raspberry or strawbeeries are lovely on the side with this.
*According the Ina Garten-The Barefoot Contessa-the easiest way to achieve the brulee sugar crust without a torch is to put the oven to 500 degrees and place ramekins on the broiler rack for 30 seconds or so.