Over medium heat, bring the agar-agar and cream to a boil in a small saucepan

When the sugar has completely dissolved, add it and stir. Stir in the jasmine essence after taking the pan off the heat. Distribute equally among the four ramekins and chill for at least two hours, or until the flan has set, in the refrigerator.

Gently flip out onto chilled plates (Ian suggests shaking the ramekins upright at a 45-degree angle to let air to reach the edges and help them come away from the sides to make unmoulding easier) and serve with a side of fresh fruit salad.