I found this recipe on Chowhound after searching on the net for nondairy creme brulee. This one intrigued me, and it was perfect. It is not vegan, but it does come together easily. Next time I make it, though, I invest in a hand torch. This was the best I could brown it under the broiler without burning.
Coconut creme brulee
1 can coconut milk
4 egg yolks
1/2 cup sugar
Over a double boiler, stir 4 egg yolks and most of the sugar until the mixture gets light colored, gooey, and not crystalline anymore. Add in the coconut milk, and stir until mixed.
Pour into 4 ramekins that are sitting in a 1/2″ bath of hot water. Cook in 325 degree F. oven for about 50 – 60 minutes, or until set. Cool and then place in fridge overnight. When ready to serve, sprinkle with remaining sugar and torch. (if you broil, make sure you refrigerate again for about an hour, or the creme will be runny). Serves 4.