Coconut Sago Custard Pudding Brulee

Ingredients (make 3 medium ramekins) 
200g *Ayam Brand Coconut Milk
100ml milk
50ml water
4 egg yolk
80g sugar
1 tbsp custard powder
1 tbsp corn starch
30g sago
2 tbsp x 3 granulated sugar for brulee

Instructions
1. In a pot, cook the sago with 1 cup of water till translucent (keep stiring the sago to avoid sticking). Drain the sago and set aside. 
2. In a medium mixing bowl, whisk the egg yolks and cornstarch.
3. Add the milk and custard powder into the egg yolks mixture and mix well.
4. In a medium saucepan, combine the coconut milk, water and 80g of sugar. Keep stirring it until the sugar is dissolve and the coconut milk is simmering.
5. Pour the egg yolks mixture from step 3 into the coconut mixture. Use medium-low fire to cook it and stir constantly until mixture is thickened.
6. Remove the saucepan from heat and the cooked sago, mix well.
7. Spoon and divide the pudding into 3 medium ramekins. Use a spatula to flatten the surface. 
8. Sprinkle 2 tbsp of sugar on top of the pudding. Then use a blow torch to caramelise the sugar. Serve it warm or chilled.