Coconut Custard Flan

Directions

1. Lightly oil ramekins with coconut oil.

3. For the caramel syrup: In small heavy bottom saucepan combine sugar and water until all the sugar is wet. Over medium heat, heat sugar without stirring until it becomes a very light amber color about 10 minutes. It very quickly goes from amber to burnt so keep an eye on it. Being very careful to not burn yourself remove from heat and divide syrup evenly between ramekins. Do not touch the caramel with your fingers until completely cool.

4. For the flan: In a medium-sized pot, combine coconut milk and agar. Soak agar for 5 minutes. Bring mixture to boil. Watch carefully as it will boil over quite quickly leaving you with a big mess on the stove. Reduce heat and simmer uncovered for about 5 minutes or more, until agar is completely dissolved. Add maple syrup, salt and vanilla stir until combined.

5. Dissolve kuzu in water until there are no lumps. Add to milk mixture and simmer until slightly thickened, about 5 minutes.
6. Pour warm coconut milk mixture into ramekins. Refrigerate to set.
7. When custard is set, run paring knife around the side of each ramekin to loosen. Invert custard onto plate spooning any syrup left in ramekin over top of custard.