Prepared by Robin & Cynde, June 2004 - Flan originated in Spain as a custard with a burnt sugar layer.

3 Cups Soy Milk Or Original Rice	1 Tsp Vanilla
-Dream	¼ Tsp Sea Salt
1 Cup Water	------ Caramel Topping ------
½ Cup + 1 Tbs Agar Sea Vegetable	¼ Cup Maple Syrup
-Flakes, Well-Packed	¼ Cup Water
½ Cup Maple Syrup	1 Tbs Agar Sea Vegetable Flakes
¼ Cup Sesame Tahini	Cinnamon, For Garnish

To prepare custard, place all ingredients, except soymilk and vanilla, in a pot to soak for 5 min. Bring to a boil, then simmer until agar completely dissolves, about 10 min. Stir with a wire whisk to dissolve tahini. Let cool 3 min. and then add to soymilk with vanilla. Stir and strain into 8" square 1 1/2 quart baking dish pressing ingredients through strainer with a rubber spatula to dissolve any small lumps. Let custard set for 15 min. Prepare caramel topping by soaking ingredients, except cinnamon, in a small saucepan for 5 min. Bring to a boil and simmer until agar is dissolved, about 3 min. Pour through strainer over custard so a thin layer covers the surface, and dust with cinnamon. Allow custard to gel for two hours at room temperature, then cut in squares to serve.