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Step 1

First prepare the caramel by combining the sugar with the water in a medium sized heavy bottom sauce pot and stir over high heat until it starts to boil.

Step 2

Once it comes to a boil do not stir it or you will form sugar crystals and a cloudy crusty caramel and you will have to start over

Step 3

I like to put a lid on it for some of the cooking~ this will dissolve any sugar crystals that form on the sides of the pot.

Step 4

Once the caramel starts to turn light amber in color, watch it very carefully as it can go from light amber to burnt sugar in no time!

Step 5

BE EXTREMELY CAREFUL WHEN COOKING SUGAR IT IS VERY DANGEROUS AND CAN BURN YOU SEVERELY

Step 6

Once the caramel turns to a nice light to medium amber color *it will continue cooking* so remove it from the heat and immediately pour about 2 Tbs into each UNGREASED ramekin

Step 7

Let the caramel ramekins rest on the counter while you prepare the custard

Step 8

Combine the sugar with the cornstarch in a small bowl and whisk together to coat the cornstarch with the sugar~ this will prevent any lumps during cooking.

Step 9

Combine the coconut milk, sugar/cornstarch mixture in a medium heavy bottom sauce pot

Step 10

and then split the vanilla bean lengthwise and scrape the seeds into that milk mixture.

Step 11

I add the entire pod to the custard as well and then remove it after cooking *this is optional

Step 12

Cook the custard over medium- high heat stirring constantly until it is warm to the touch, then whisk in the agar powder

Step 13

Continue cooking & whisking constantly until the entire mixture comes to a boil

Step 14

Allow it to boil for a few seconds then remove it from the heat and stir it to release some of the high heat, agar also tends to get slightly foamy as it boils, so stirring it down will reduce the foam before pouring into your ramekins

Step 15

Remove the vanilla bean pod *if it is in there, dry it off and add it to a bowl of sugar for vanilla sugar for another recipe.

Step 16

Pour the custard into the caramel ramekins all the way to the top and then refrigerate everything until set~ this doesn't take more than 1 hour

Step 17

To serve run a thin knife or spatula around the rim of the caramel custard and invert the entire ramekin onto a serving plate

Step 18

It will release easily and the caramel will pool all around the dish

Step 19

Serve immediately