Combine the coconut cream, arrowroot powder, sugar, and cashews in a small sauce pan. Stir to combine. Bring to a simmer while stirring. Cook for approximatley 1 minute. Remove from heat. Don't worry about lumps if they occur.
Add the cream mixture to a high speed blender. Add the yeast flakes, vanilla, and pinch of turmeric (for color). Blend until creamy.
Pour the cream into 4 brulee dishes or ramekins. Place in the fridge to set for at least 2 hours to overnight (the longer it sits the thicker the cream will become).
Before serving, sprinkle the top of each with approximately 1 tablespoon granulated sugar and make sure the entire surface of cream has sugar over it. Use a kitchen torch to carmelize the sugar and create a crispy top coating. Serve immediately or refrigerate for up to an hour before serving.
If you don't have arrowroot powder, you can substitute cornstarch.Use full fat coconut milk. The amount of fat in each can varies which will have an impact on how creamy the custard is. It may take a little longer to set if there's less fat in the can. I usually keep my coconut milk in the fridge so that fat hardens and I can tell how much fat is in the can. Typically, I prefer at least 1 cup of fat from the can works best. If your can has less than 1 cup, use 1.5 tablespoons arrowroot powder.To make ahead, prepare the custard and pour into serving dishes. Cover tightly and refrigerate for up to 3 days before serving.