Crème Brûlée

1. Put corn starch and sugar in a small pan, then mix with milk
2. Cook and stir for 3 minutes with medium heat until milk is smooth and glossy 
3. Slowly pour it into the egg yolks while stirring until fully mixed
4. Add yogurt and vanilla oil and stir until everything blended in smoothly
5. Pour them into ramekins evenly
6.  Cover the ramekins with a wet towel or paper towel, and steam it for 20 minutes
7. Let it cool down for 30 minutes, then refrigerate for 4 hours 
8. Take it out from refrigerator, spray sugar evenly on the surface and melt the sugar with a fire torch
9. Finally lay U.S. strawberries and blueberries on top and serve

Points to note: 

1. You can use rare sugar for any glucose concerns
2. It is normal to see some liquid trembling in the center of the pudding