CARAMEL

• 3/4 cup coconut sugar or light brown sugar
• 3/4 tsp salt
• 1 1/2 tsp vanilla extract
• 3 Tbsp water

CUSTARD

• 1/4 tsp salt
• 2 Tbsp cornstarch or arrowroot starch
• 1 tsp agar agar powder (not flakes)
• 1/3 cup maple syrup
• 4 tsp vanilla extract
• 2 (13.5-ounce) cans full-fat coconut milk, shake before opening
• 10 -12 4 oz ramekins

CARAMEL: Whisk together the coconut sugar, salt, vanilla extract, and water in a medium saucepan and turn on heat to medium-low. Stir constantly while cooking until mixture starts to bubble vigorously and thicken slightly. Immediately take pan off the heat. Pour sauce into 10 -12 4 oz ramekins depending on how much you fill each with custard (If you fill each ramekin with 2/3 full of custard then you can get 12 ramekins; if you fill each ramekin to the top line of each ramekin then you can get 10 cups). Twirl ramekins so sauce coats the bottoms. Set aside. This is a salty caramel taste.

1. CUSTARD: Make sure whatever pan you choose is deep enough to hold 4 cups of boiling liquid.
2. Add the salt, cornstarch or arrowroot, agar agar to a pan and whisk together. Add the maple syrup and vanilla extract to the pan and whisk so that there are no lumps. Add the coconut milk gradually while whisking to incorporate until well combined.
3. Place the saucepan over high heat, whisking continuously until the mixture comes to a boil. Then reduce the heat to medium low and set a timer for 2 minutes. Continue whisking until the timer goes off. The mixture will have thickened but should still be quite loose and pourable. Pour mixture into a 4 cup measuring cup for easy pouring into ramekins.
4. Carefully distribute the custard between the ramekins that have been filled with the caramel. Let the flan cool for 10- 15 minutes before transferring it to the refrigerator. Refrigerate for 3 hours covered.
5. Once set, you can eat your flan straight from the ramekins with a spoon, or carefully remove them by loosening the edges with a knife and turning them upside down onto a plate. You may need to shake gently and tap the bottom to help them slip out!
6. Best enjoyed the first day, but will keep for up to 3 days lightly covered in the refrigerator. Not freezer friendly.

Note: Agar agar powder can be purchased at a local Asian store or purchased from Amazon. A small package of Telephone Brand .88 oz agar agar powder contains 10 tsp.

Recipe adapted from Minimalist Baker