1Pre heat the oven at 180 degree C with top and the bottom rod on .
2In a bowl , mix cornflour and granulated sugar.
3Gently beat egg yolks .
4Whisk egg yolks and coconut milk . I used Kara brand coconut milk.Add fresh cream .
5Whisk all the ingredients together and pass it through a metal strainer .
6 Gently pour the mixture into mini ramekins.
7Place the ramekins in a tray of boiling water and bake it for 30-40 mins until it is almost firm.
8Now cover the ramekins with aluminum foil loosely and bake for another 15 -20 mins .
9Turn off the oven and let the custard cool .
10Refrigerate it for 5-6 hrs .
11Remove the creme brûlée from the fridge 15 mins prior to browning the sugar on top.
12Spread granulated sugar on top
13Use blow torch to caramelise the sugar .
14Allow the creme brulee to rest for 5mins before serving.