Prepare chrysanthemum tea by steeping dried flowers in 300ml boiling water for 8 minutes until golden and floral. Strain, pressing flowers to extract maximum essence. While warm, whisk in agar powder until completely dissolved, then chill in thin sheet pan until set, about 45 minutes.
2
Warm cajeta gently to 60°C, whisk in yuzu juice gradually to prevent breaking the emulsion. The mixture should smell intensely of burnt goat milk with bright citrus top notes. Divide among six 120ml ramekins, tilting to coat bottoms evenly.
3
Heat goat milk with yuzu zest to 75°C, steaming but not simmering. The milk should carry the perfume of yuzu oils released from the zest. Remove from heat, cover, and steep 20 minutes.
4
Whisk eggs with caster sugar until pale ribbons form when lifted, about 3 minutes by hand. Strain warm yuzu milk through fine mesh directly into egg mixture, whisking constantly to prevent curdling. Add vanilla extract. The custard should coat a spoon lightly and smell of yuzu-perfumed goat milk.
5
Strain custard through fine mesh again, then divide among cajeta-lined ramekins. Place in baking dish, add hot water halfway up sides. Bake at 160°C for 35-40 minutes until centers barely wobble when shaken and a knife inserted off-center comes out clean.
6
Cool completely, then refrigerate minimum 2 hours. To serve, run thin knife around edges, invert onto plates. Break chrysanthemum glass into artistic shards, arrange around flan. Dust kinako flour delicately over plate using fine mesh strainer, creating earthy contrast to bright citrus custard.
