In a large saucepan, whisk together soy milk, maple syrup, agar flakes and sea salt. Bring to the boil over medium heat, watching carefully to prevent it from foaming over.
Turn the heat down, whisk occasionally and simmer uncovered until agar has completely dissolved (about 5 mins).
Turn off the heat and whisk in vanilla.
Pour mixture into a standard 8 square inch baking dish or individual custard cups, and dust the surface with nutmeg.
Cover with waxed paper or cling wrap to prevent a skin from forming on top and the surface from darkening and refrigerate 1 - 1.5 hrs to set.
To make a runnier soy cream, place in a blender before refrigerating and use a cup more soy milk.