Gluten-Free Caramel Custard Recipe
p style=”text-align: justify;”>By: Gillian on February 8, 2012
This is a light, gluten-free dessert. It is cooked in the oven in a “bain-marie” (water bath) which is needed to bring the custard slowly to temperature. When presented for serving, the dessert turns out a lovely, creamy color with a rich brown caramel topping. It could be served with tart fresh berries, such as raspberries or strawberries, on the side.
2/3 cup sugar
2/3 cup water
2 ½ cups milk
Set aside 1 tablespoon of the sugar. Put the rest of the sugar and the water into a small saucepan; dissolve with stirring. Bring the mixture to a boil without stirring until it turns golden-brown (caramelizes). Slightly warm a 6-inch cake pan and then pour in the caramel so the base is evenly covered. In a medium bowl, lightly whisk the eggs. Warm the milk and add to the eggs with the 1 tablespoon sugar. Pour the mixture through a sieve onto the cooled caramel in the cake pan. Place the pan in a shallow pan of water (water level should be about halfway up the sides of the pan); place on a shelf just below the center of the oven. Bake for 40-45 minutes until set. Remove from the oven and leave to cool before placing it in the refrigerator to chill for a day. Turn the custard out of the pan onto a serving plate (i.e. place the plate, serving-side down, onto the pan and, holding them tightly together, quickly turn them upside down to release the custard).