Vegan Crème Brûlée

Prepare five 4-oz porcelain ramekins.
To a medium saucepan, add the almond milk, coconut milk, sugar, potato starch, cornstarch, agar agar, and vanilla extract. Whisk until the starches are fully combined with the milk.
Add the vegan butter and heat over medium heat, constantly whisking until it comes to a simmer and starts to thicken about 4 minutes.
Once the milk has thickened, immediately divide it between the ramekins and let it cool at room temperature for about 30 minutes. Refrigerate overnight or for at least 6 hours.
For the crispy caramel topping: sprinkle about one tablespoon of light brown sugar (or regular white 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 inches away from the ramekins and use a circular motion to caramelize the sugar evenly. The longer you torch it, the darker the caramel will be. Note: Be careful not to caramelize it for too long, or it will become bitter.
Let the caramel harden for 1-2 minutes, and serve the crème brûlée immediately!