In a small bowl, thoroughly mix non-dairy milk and cornstarch with a whisk and set aside.
In a medium saucepan over medium-high heat, heat coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt until just boiling. Turn heat down to medium-low and slowly drizzle cornstarch mixture into saucepot, whisking continuously. Continue whisking until mixture thickens, about 1 to 2 minutes. Turn off heat and whisk in vanilla.
Pour custard evenly into crème brulèe or custard dishes. Let cool for 10 minutes, then chill in refrigerator for 4 hours.
Remove crème brulèe about 1 hour before serving so it reaches room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin, then shake to spread evenly. Do not use brown sugar as the molasses will burn.
Hold torch about 2 to 3 inches from sugar and melt sugar until it bubbles and turns slightly golden. Be sure to move the torch back and forth continuously so that it evenly coats without burning. Once there is no more visible dry sugar, let crème brulèe sit for 3 to 5 minutes and serve immediately.