Before starting, pick one or the other: the refined sugar-free caramel or the traditional one.

Make the caramel. Add the maple syrup, coconut sugar, white vinegar, and salt to a small saucepan. Heat over medium heat, stirring regularly until it starts to boil. Once boiling, let it boil for about 30 seconds, keeping an eye on it to ensure it doesn't burn.

Divide into ramekins. Next, divide the caramel into 4 small ramekins and tilt to spread the caramel evenly into each ramekin. Set aside and let it cool for at least 20 minutes.

Heat the sugar in a pan. Add the sugar, water, and salt to a light-bottomed saucepan. Heat over medium heat until the sugar starts to melt and bubble. Do not stir at this stage.

Allow it to crystallize. After a few minutes, the sugar will start to crystallize and appear to be hardening. That is totally normal. Keep heating the sugar over medium heat.

Caramelize. After another 1-2 minutes, the caramel will turn golden brown. Heat it for another 10-20 seconds, or until it becomes amber. Be careful not to burn your caramel! Remove the pan from the heat as soon as the sugar has a golden brown color.

Divide into ramekins. Next, divide the caramel into 4 small ramekins and tilt to spread the caramel evenly into each ramekin. Let the caramel harden at room temperature.

Whisk together the ingredients. Add the plant-based milk, coconut cream, maple syrup (or sugar), cornstarch, agar, and vanilla to a saucepan. Whisk to dissolve the cornstarch.

Bring to a boil. Heat over medium heat, constantly whisking until it comes to a boil. At this point, the custard will thicken. Once the mixture has slightly thickened, transfer to the ramekins, over the caramel.

Transfer to the ramekins. Once the mixture has slightly thickened, let it cool for about 5 minutes before pouring it into the ramekins over the caramel. Note: I recommend letting it cool a bit because if you pour it immediately over the caramel, it will melt, and it won't result in good-looking creme caramel.

Refrigerate. Let the creme caramel cool a bit at room temperature before transferring it to the refrigerator. Refrigerate for at least 8 hours or overnight. The vanilla custard will set, and the caramel will melt.

To serve, run a knife along the edges of each ramekin, cover with a plate, and flip it. The caramel sauce will be on top and coat the custard. Serve fresh, topped with the salted coconut crumble!

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a small bowl, mix the shredded coconut, coconut flakes, maple syrup, and salt.

Spread the coconut on the prepared baking sheet and bake for about 10 minutes, or until golden brown. Let it cool completely before using.