Cut the vanilla pod with a knife lengthwise. Scrape the marrow out with the tip of the blade and set aside .
In a pot, bring the coconut milk, almond milk, half of the brown sugar, agar-agar, the vanilla pod and the marrow to a boil while stirring often. Remove from the heat as soon as it boils and allow to cool to room temperature.
Remove the vanilla pod. Divide the mixture over 4 dishes and leave to set in the refrigerator for 1 hour.
Sprinkle the crème with the rest of the brown sugar and caramelize it with a burner torch.