Vegan Thick Creamy Custard (Purin)

Sauce:
Vegan butter
2 tbsp water
1/4 cup sugar + 2 tbsp sugar
Custard
1/4 cup soy milk
1/4 cup cornstarch
13.5 ounce can coconut milk
1/2 cup sugar
1/8 tsp salt
1/8 tsp turmeric (optional)
1 tsp vanilla extract
1 tsp almond extract

In a measuring cup or small bowl, dissolve cornstarch in soy milk with a fork and set aside.
Butter four pudding molds or ramekins. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Pour sauce into the molds.
In a medium saucepan over medium heat, whisk together coconut milk, sugar, salt, and turmeric until just boiling. Reduce heat to medium and whisk cornstarch mixture into saucepan, stirring until thickened. Remove from heat and stir in vanilla and almond extract. Pour custard into the molds, let cool, and refrigerate overnight.

Alternate flavor additions are green tea powder or ground black sesame.

Altered from Chloe's Vegan Desserts
http://japanesefood.about.com/od/japanesedessertsweet/r/custardpudding.htm