INGREDIENTS:

Caramel

• 3 tablespoon coconut sugar
• 2 tablespoon maple syrup
• 1/4 teaspoon sea salt
• 1/4 teaspoon lime juice

Flan

• 1- 1/2 cup oat milk
• 1/4 cup coconut cream
• 3 tablespoons maple syrup
• 2 tablespoons cornstarch
• 3/4 teaspoon agar powder
• 2 teaspoons vanilla extract

DIRECTIONS:

For Caramel

1. Add maple syrup, coconut sugar, salt, and lime juice to a small saucepan and heat over medium heat, stirring regularly until it starts to boil, making sure it does not burn, forabout 30 seconds. Turn off stove and remove from heat. Divide caramel into 4 ramequins. Tilt each ramequin to spread on bottom and sides. Set aside

For Flan

1. In a medium size saucepan over medium heat combine oat milk, coconut cream, and maple syrup. Add cornstarch and agar and whisk to dissolve. Continue whisking until it thickens. Remove from heat and stir in vanilla and whisk again
2. Cover saucepan with a lid and let cool for 10 minutes before pouring into ramequins over the caramel
3. Allow flan to cool for about 1 hour at room temperature before placing in the refrigerator. Refrigerate for at least 8 hours, preferably overnight
4. To serve, run a knife along the edges of each ramequin, cover with a plate and flip. The caramel sauce will be on top and coat the custard