Strawberry Yogurt Custard

Instructions

1. Place 1 tablespoon dairy free milk in a small bowl Sprinkle agar agar over milk and let stands until agar agar softens, about 10 minutes. Place the remaining 1 cup of milk, vanilla bean, vanilla extract, sea salt in a saucepan and stir. Bring to a simmer and remove from heat. Add agar agar mixture and stir until dissolved. Remove the vanilla bean from the milk and scrape the seeds from the bean back into the milk. Discard vanilla bean pod. Place yogurt in a medium bowl and whisk until smooth. Gradually whisk milk mixture into the yogurt. Add 3 tablespoons honey, maple syrup, sugar and molasses. Pour mixture into custard cups. Refrigerate until set, about 3-4 hours. Place the strawberries in a small bowl. Add 3 tablespoons honey and mint leaves, toss to coat. Run small, sharp knife around the edges of cups to loosen the custard. Invert onto serving dishes. Spoon strawberries and mint over top and serve.