Dairy-Free Crème Brûlée

Preheat the oven to 325°F.
In a saucepan over medium heat, bring the coconut milk to a simmer. Once simmering, remove from heat and mix in the vanilla extract.
In a medium mixing bowl, mix the egg yolks with 4 tablespoons of sugar and whisk until smooth.
Slowly incorporate the hot coconut milk into the egg mixture, whisking constantly to avoid curdling the eggs.
Pour the mixture into 4 6-ounce ramekins. Place them in a baking dish. Fill the dish with enough hot water to reach halfway up the sides of the ramekins.
Bake until the custard is set but still jiggly in the center, about 40 minutes.
Remove the custards from the oven and water bath, let cool, then refrigerate for at least 4 hours.
Sprinkle 1 teaspoon of sugar over each custard. Caramelize with a kitchen torch before serving.