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Place an 8x4-inch loaf pan on a trivet or cutting board.
Add the sugar, water, and salt to a medium saucepan. Heat over medium heat for 3-5 minutes until the sugar melts and starts to bubble.
Keep heating until it gets a golden brown color, then remove from heat and pour into the loaf pan.
Let the caramel cool for at least 10 minutes.
Heat the butter in a large non-stick skillet over medium heat. Add the diced apples and cinnamon, sauté for 5-7 minutes until tender.
Preheat oven to 350°F (175°C).
Add the soy milk, maple syrup, sugar, cornstarch, and vanilla extract to a medium-sized saucepan. Whisk to dissolve the cornstarch.
Heat over medium, whisking constantly until it thickens, about 7-10 minutes.
Remove from heat and stir in the sautéed apples gently.
Transfer the custard and apples to the prepared loaf pan on top of the caramel.
Cover the loaf pan with foil and place it in a deep baking dish. Add about 2 cups of water to the baking dish to make a bain-marie.
Bake for 40 minutes. Remove from the oven and let cool completely before transferring to the refrigerator.
Chill overnight before serving.
To serve, cover the loaf pan with a plate and flip it so the flan is upside down.