Combine the oat milk, coconut cream, white sugar, a pinch of salt, and the vanilla extract in a pot. Heat the ingredients slowly and whisk until the sugar has dissolved completely. Slowly whisk in the corn starch so no lumps are forming.

Turn the heat to medium while continuously whisking. After a few minutes, the mixture will start to thicken. Continue whisking so nothing is burning at the bottom of our pot.

Once the mixture has thickened, take it off the heat. It will continue to settle once it cools, so it doesn’t need to be as thick as you want your final creme brûlée to be.

Pour the hot vegan custards into your ramekins or bowls of choice. Allow the vegan custard to cool before covering the ramekins and transferring them into the fridge for half an hour.

Sprinkle a generous spoonful of cane sugar on the custard. Let the creme brûlée warm up to room temperature before using a kitchen blow torch to caramelise the cane sugar.