Vegan Caramel Custard Recipe

1 ltr coconut milk / tinned coconut milk (I used homemade fresh coconut milk)
1 packet of agar-agar flakes
1 cup organic sugar Or as much you want
1 t/s vanilla essence
2 tbsp custard powder
1 tbsp corn flour
1 tbsp saffron syrup (optional) Or saffron mixed in coconut milk
3 tbsp sugar + 1 tbsp water for caramelizing
Soak agar flakes in water for 10-12 mins.
Meanwhile for caramel place sugar over medium heat on a pan. Keep stirring add water. Once color changes to amber-golden color and is thick.
Switch off the gas. Pour this immediately over ramekins Or moulds.
The caramel will set in 5 to 7 mins. Place them in the fridge they will set faster.
Now take ½ cup water boil along with agar flakes until it dissolves completely.
Time to add coconut milk and sugar.
Boil for 3 to 4 mins.
Mix some hot coconut milk with custard powder and corn flour in another bowl. Stir well ensure mixture is smooth.
Now add this mixture to coconut milk along with vanilla essence and saffron syrup. Stir all well ensure mixture is smooth and lump free.
Boil for 4 to 5 mins more. and add vanilla essence. Transfer the custard over caramelized ramekins Or molds.
Allow to cool you will see the custard set once it comes to room temperature.
Place in the fridge to chill. Serve warm Or chilled. Just microwave the mold for for 20 secs. Invert the custard over serving dish and it should slide over the plate easily along with caramel.
Alternatively you could immerse the custard bowl over warm water for a minute.
Invert over serving dish the custard would slide easily along with caramel.