Blend the silken tofu, vegan cream, sugar, vanilla extract, and salt until smooth.
Transfer the mixture to a pot and heat it up while stirring.
Mix the corn starch and water well to dilute the corn starch.
Add the corn starch mixture to the pot and keep stirring until thickened.
Transfer the mixture to 6 ramekins and let them chill for at least 1 hour.
Add some sugar to each crème and caramelise with a blow torch.
