In a saucepan, combine the milk, monk fruit, salt, agar powder and vanilla.
Remove 2 tablespoons of the liquid to a small bowl, and stir the arrowroot powder into the small amount of liquid until it is dissolved.
Add the arrowroot mixture back into the saucepan and stir.
Bring the mixture to a boil over medium heat stirring constantly.
Lower the heat, and stir for two minutes.
Pour the mixture into ramekins and chill for 3 - 4 hours or overnight.
Slide a knife around the edges, and turn a small plate over each ramekin.
Turn the ramekin and plate over, shake it gently and remove the ramekin.
Drizzle 1 teaspoon or desired amount of Yacon syrup over the top of each flan.
