In a saucepan over a high flame, heat the coconut milk, saffron, maple syrup, vanilla and salt until it comes to a boil.  Reduce the flame to medium and stir the contents of the pot with a whisk.   In a separate bowl, combine the water, arrowroot (or cornstarch) and agar agar powder to make a thin slurry.   Using a rubber spatula, scrape the contents of the bowl into the cooking coconut milk, and continue to cook, whisking regularly for about two more minutes or until thickened and bubbling.  Evenly divide the custard into the four ramekins. And chill for 2 hours or more before serving.

Working one at a time, use 3-4 teaspoons of sugar to top a custard.  You can tilt the custard around in your hand and shake it a little to evenly coat the entire surface with a thin layer of sugar crystals.

Torch the crystals using a butane torch.  Keep the flame of the torch moving around the surface of the custard so that the sugar melts and browns evenly instead of burning in spots.

Sugar and torch each remaining custard one at a time and serve immediately.