Vegan Île Flottante

Combine all of the ingredients. Add the unsweetened plant-based milk, maple syrup, vanilla extract (or seeds from a vanilla bean), cornstarch, vegan butter, and turmeric, if using, to a saucepan. Whisk to dissolve the cornstarch.
Thicken. Heat over medium heat, whisking constantly, until it comes to a boil and starts to thicken, about 5 minutes. The custard will just slightly thicken, which is normal. You still want it pourable and liquid.
Allow to cool. Remove from heat, transfer to a bowl, and cover with plastic wrap touching the top of the custard to prevent skin from forming on top. Let it cool at room temperature before transferring to the refrigerator. Refrigerate for at least 6 hours.

Melt the sugar. Add the sugar, salt, and one tablespoon of water to a medium saucepan. Heat over medium heat and stir until the sugar is dissolved.
Caramelize it. Continue cooking for another 4-5 minutes without stirring until it becomes golden brown. At first, the sugar will crystallize, and then it will start to melt again and turn golden brown. Keep an eye on it, as you don’t want the caramel to burn. It should be the color of dark amber maple syrup.
Deglaze. As soon as it turns golden brown, remove it from the heat and immediately add 2 tablespoons of water to the saucepan. Be careful and stand back a little bit, as it will steam and sputter.
Cook again. Next, place the saucepan back over the stove and cook for about 30 seconds or until the caramel has fully dissolved into the water. Remove from the heat and let it cool completely. The caramel will thicken slightly as it cools.

Whip the aquafaba. Add the aquafaba to the bowl of a stand mixer. Whip the aquafaba to soft peaks for about 3-5 minutes. Next, add the sugar and whip for another 2-3 minutes, or until it reaches stiff peaks. Note: depending on the speed of your stand mixer, this step might take up to 10 minutes.
Activate the agar. In the meantime, add the agar powder and water to a saucepan and whisk to dissolve it. Add the coconut cream and heat over medium heat, constantly whisking, until it starts to boil. Remove from heat and let it cool for 2 minutes.
Combine. Pour the warm coconut cream mixture into the whipped aquafaba and whip for another 10-15 seconds, or until just combined. The aquafaba will lose its fluffiness and become more liquid. That’s totally normal.
Transfer to bowls. Transfer the aquafaba mixture to 4 oiled small bowls or ramekins. Alternatively, you can pour the whole mixture into a large bowl. Refrigerate for 3-4 hours or until set.

Pour the vanilla custard. Pour about 1/2 cup of vanilla custard into a serving bowl.
Add the meringue. Carefully remove the meringue from one of the bowls or scoop out about 1/2 cup of it (if you pour it into a large bowl). Place the meringue on top of the vanilla custard, it will float!
Drizzle with caramel. Finally, drizzle with the caramel syrup and garnish with either crushed roasted peanuts or slivered almonds!
To store: The vanilla custard and aquafaba meringue can be stored in the refrigerator for up to 2 days. The caramel is best stored at room temperature – otherwise, it will thicken too much. Assemble just before serving.