Vegan espresso crème caramel recipe

Ingredients

• 300 g caster sugar
• 5 tbsp water
• 800 ml full-fat coconut milk (2x400ml cans)
• 50 ml freshly brewed espresso
• 3 1/2 g agar agar
• 1 pinch vanilla seeds
• 2 tbsp cornflour
• 2 1/2 tbsp orange juice
• 200 g plain flour
• 1 tsp baking powder
• 0.2 tsp salt
• 80 g roasted, unsalted shelled pistachio nuts, roughly ground
• 1/2 orange zest, grated
• 100 g caster sugar
• 60 ml almond milk
• 1 tbsp melted coconut oil
• 1 tsp good-quality vanilla extract
• 1 tbsp vegan single cream, for brushing
• 1 tbsp demerara sugar, for sprinkling
• 75 g melted vegan dark chocolate, to decorate (optional)