Preheat the oven to 325 °F/ 63 °C

Pour 1 cup of the date syrup into a small pan and bring to a boil. Turn the heat down to low and simmer to reduce the date syrup to two-thirds of a cup (takes about 7 minutes).

Pour the thickened and reduced date syrup into a 9-inch round stainless steel pan lightly greased with expeller-pressed coconut oil. Set aside.

Whisk together the remaining date syrup, eggs, yolks, cream, vanilla, and sea salt in a bowl until well blended.

Pour the mixture into the baking pan coated with the date syrup.

Place the baking pan inside a larger baking pan or double boiler filled with about three-quarters of an inch of hot water.

Place the double boiler in the center of the oven and bake for 75 minutes or until the edges are set and golden brown but the center is still slightly wobbly.

Carefully remove the double boiler from the oven and place the smaller baking pan with the flan on the counter to cool for about 45 minutes.

Refrigerate the pan of flan uncovered for at least 4 hours to complete the set.

Remove the pan from the refrigerator and run a butter knife along the edges of the flan to loosen.

Place a large dessert plate over the top of the pan and carefully turn it over to remove the flan onto the plate. Slice and serve immediately.

If some reduced date syrup remains in the baking pan, drizzle a spoonful or two over the top of each slice of flan if desired.

Refrigerate leftovers for up to four days.