To make the vanilla custard, in a medium bowl combine cornstarch, soy milk, vanilla and mix well.
Pour cornstarch-milk mixture, coconut cream, sugar into a saucepan and cook on a medium-high heat, when the mixture started to boil, add turmeric and agar-agar, constant stirring until agar completely dissolved.
When the vanilla custard is fully set, take out from the fridge, top each custard with about 1-2 teaspoon of sugar in a thin layer. Using a kitchen torch, melt the sugar and form a crispy top. Allow the creme brulee to rest in the fridge for at least 5 minutes before serving.