Prepare four 4-inch ramekins on a baking tray.

In a medium saucepan, whisk together granulated sugar and cornstarch until combined. Gradually add dairy-free milk and pistachio butter, stirring until smooth.

Incorporate full-fat coconut milk, sliced vanilla pod, and a pinch of sea salt. Heat over medium while stirring for 10-15 minutes until thickened.

Strain the thickened custard through a fine-mesh sieve into a mixing bowl to eliminate lumps, stirring occasionally while it cools.

Pour the custard mixture into the ramekins, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Remove ramekins from the fridge and sprinkle with granulated sugar for a thin, even coating.

Using a kitchen blowtorch, caramelize the sugar topping in a circular motion to create a golden-brown crust. Allow to set for 1-2 minutes before serving.