Make the caramel pudding:
Add the milk to a pot, on medium-high heat, add the agar agar and stir for 3 to 5 minutes. This step is crucial for the complete activation of the agar agar.
Lower the heat to low, add the vegan cream, the vanilla essence, and the sweetened condensed milk, stir to combine then blend it for about 3 minutes.
Add the caramel pudding to the caramelized tins, put them in the oven for 20, 25 minutes at 185℃ (365℉).
Remove the flans from the oven, let it cool at room temperature then put it in the fridge for at least 4 hours, better overnight.
Before removing the caramel pudding from the tins, place them in a plate with boiling water so the caramel sauce dissolves and makes the pudding easier to remove from the tins.
You can also make a single one larger caramel pudding by using one of those flan mold tins: https://amzn.to/2Q95bxD