Whisk together 1/4 cup (60 ml) Silk Beverage and cornstarch in a small bowl. Pour remaining Silk in a saucepan over low heat and whisk in cornstarch mixture.
Simmer gently until mixture thickens, about 10 minutes.
Remove from heat and whisk in nutmeg, cinnamon, white chocolate, margarine, salt and vanilla until smooth. Pour into ramekins and refrigerate until set.
To brûlée, sprinkle each ramekin with 1 Tbsp (15 ml) sugar and place on baking sheet under broiler (or use a torch) until sugar caramelizes and turns golden brown.