In a medium mixing bowl, stir together cornstarch and water until a smooth slurry forms; set aside.
In a large pot over the stove, combine cream-style corn, evaporated milk, fresh milk, and granulated sugar; stir over medium heat and bring to a simmer.
Add the cornstarch slurry and stir until the mixture thickens (approximately 5 minutes), then remove from the stove.
Separate mixture into ramekins or small serving bowls, and chill (uncovered) for at least 2 hours to firm up the custard.
Once firm, remove from the refrigerator and top each custard with 1 teaspoon of granulated sugar.
You may use a torch to “brûlée” the sugar, or you may place the custards in the oven at a broiling temperature (400F) for 4-5 minutes until the sugar topping has caramelized.
Serve immediately and enjoy!