Soy milk lends a mellow, neutral flavor to this silky flan from the Filipino Vegan cookbook, while a combination of agar agar, cornstarch, and safflower oil add the fattiness typically derived from egg yolks in non-vegan versions of this recipe. What you need:For the caramel:5 tablespoons sugar2 tablespoons water For the flan:1 cup soy milk, divided1⁄4 teaspoon agar agar powder1 tablespoon cornstarch3 tablespoons sugar⅛ teaspoon turmeric¼ teaspoon vanilla extract8 drops key lime or calamansi juice1 tablespoon safflower oil¼ teaspoon of key lime zestWhat you do: