Vegan Crème Brülée

1. Place 4 large 180ml ramekins on a tray and set them aside. 2. Add the almond milk, caster sugar, and cornflour to a saucepan and place on it a low heat. Whisk vigorously for a couple of minutes until the sugar has dissolved. Slice the vanilla pod in half and scrape out the seeds. Add the seeds and pod to a saucepan along with the coconut milk, vanilla extract, and sea salt. 3. Turn up the heat to medium-high and bring the mixture to a simmer, while continuously whisking. Continue to simmer for 5 minutes, the custard will start to thicken. Make sure you are constantly stirring the custard to avoid it burning to the bottom of the pan. I recommend alternating between a whisk and rubber spatula. 4. Remove the saucepan from the heat. Pass the mixture through a sieve to remove any large particles from the vanilla pod. Allow it to cool slightly for 5 minutes. Distribute the custard between the serving ramekins, cover with clingfilm or a plate. Refrigerate for at least 2 hours until set. 5. Just before serving, add 1 tablespoon of cane sugar or caster sugar in an even layer on top of each dessert. Use a blowtorch to caramelize the sugar until browned. Serve immediately.