Blend the silken tofu with the vanilla paste until very smooth.

In a small sauce pan, heat 100 ml of soy milk and sugar until sugar has dissolved.

Mix corn starch with the rest of the soy milk and whisk until well combined.

Add the silken tofu mix to the milk, whisk until well combined, then add the corn flour milk mix.

Cook over medium low heat, whisking constantly to prevent lumps, until the creme thickens.

Take off from heat and whisk in 2 tablespoons of salted vegan butter.

Divide evenly into 2 - 3 ramekins, cover with plastic wrap and cool down at room temperature. Then store the ramekins for 4 hours or longer in the fridge.

Just before serving, take the ramekins out of the fridge. Sprinkle an even layer of granulated sugar on top of a serving and torch it until the sugar starts to melt and a deep golden brown coating forms.

Rest for a few minutes, decorate with some raspberries and then serve immediately.