To a meduim sized deep pan, add the almond milk, coconut milk, sugar, cornstarch, agar agar, and vanilla extract. Whisk until the ingredients are fully combined with the milk and there are no lumps of anything.

Add the vegan butter and heat over medium heat, whisking constantly until it comes to a simmer and starts to thicken, For about 3-4 minutes.

Once the milk has thickened, immediately divide it between four 4-oz porcelain ramekins and let it cool at room temperature. After that, refrigerate overnight, or for at least 4-6 hours.

For the topping: sprinkle about one tablespoon of sugar on top of each ramekin. Use your finger to spread it into an even layer.

Use a kitchen torch to caramelize the sugar: hold the torch 2-3-inch away from the ramekins and use a circular motion to caramelize the sugar evenly.

Let the caramel harden for a few minutes and then serve!