Whisk together all the ingredients for the vegan custard in a saucepan till smooth and lump free

Place the saucepan on heat and keep whisking till the mixture thickens - approx 4 minutes

Take another saucepan and add sugar in it

Place it on a medium heat and wait till the sugar starts to melt around the edges

Remove from the flame and divide between ramekins

Pour warm custard over the cooled caramel in ramekins

Cover the ramekins with aluminium foil

Steam on low heat for 15 minutes. Then turn off the flame and let the ramekins sit in the steamer for another 20 minutes

Bring the ramekins to room temperature, take off the foil and refrigerate for 6-8 hours

To unmold, run a knife around the edges of the custard

Invert it over a serving dish