Banh Flan Chay (Vegan Vietnamese Flan)

Instructions

1. 1To prepare the caramel, combine the 0.25 cup of Sugar and 0.5 cup of Water in a small saucepan. Heat the mixture over medium heat (approximately 148.9-162.8°C or 150-163°C), stirring occasionally, until the sugar dissolves and the mixture turns a golden amber color, which should take about 5-8 minutes. Immediately and carefully pour the hot caramel evenly into the bottom of 6 individual ramekins, then set them aside to cool slightly.
2. 2In a separate medium saucepan, combine the 2 cans of Coconut Milk, the remaining 0.5 cup of Sugar, and 1 tbsp of Agar-Agar Powder. Stir these ingredients together thoroughly to ensure they are well mixed.
3. 3Place the saucepan over medium heat (approximately 85-96.11°C or 85-96°C) and bring the mixture to a gentle simmer, stirring constantly with a whisk or spoon. Continue to simmer and stir for 5-7 minutes, until the agar-agar powder is completely dissolved and the mixture appears slightly thickened with no gritty texture. Remove the saucepan from the heat and stir in the 1 tsp of Vanilla Extract.
4. 4Carefully pour the warm coconut milk mixture evenly into the 6 ramekins, distributing it over the set caramel layer in each. Be gentle to avoid disturbing the caramel.
5. 5Allow the filled ramekins to cool at room temperature for 20-30 minutes, or until they are no longer warm to the touch. Once cooled, transfer the ramekins to the refrigerator and chill for at least 4 hours, or until the flan is completely firm and set when gently pressed.
6. 6To serve, gently run a thin knife around the inner edge of each flan in its ramekin to loosen it. Place a serving plate upside down over a ramekin, then quickly and confidently invert the ramekin and plate together. The flan should release onto the plate, with the caramel sauce now on top.

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