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Add the caramel sauce, almond milk, cornstarch, and agar to a medium saucepan.
Heat over medium heat, constantly whisking, until it comes to a boil. Immediately remove from heat and divide between 3 small ramekins (I used 4-oz ramekins). Let it cool at room temperature for about 1 hour before transferring to the refrigerator.
Refrigerate for at least 6 hours before enjoying! These caramel pots de creme will keep in the refrigerator for up to 5 days.