We are continuing coeliac awareness week celebrations here at twolicious with an easy naturally gluten free dessert: Baked Custard.
This is so simple you can mix it up while the kettle boils. Which is handy especially if you have friends over for an impromtu dinner
You will look all flash and so posh whipping this dessert out after your delicious gluten free dinner.
Set oven to 170C or 325FAdd to bowl:
6 yolks (save the whites for another recipe like meringue or crepes)
1/4 cup maple syrup
1/4 tsp salt
Bring just barely to boil:
3 cups Full cream Milk (easily done with full fat soy or coconut milk)
2 tsp natvia stevia
- As soon as you see bubbles forming around the edge of the pan, take it off the heat.
- Pop all eggs and egg yolks, maple syrup (if you are using it) and salt into your stand mixer and with the paddle start beating on low (you don't really want much air in it, just to completely combine it.
- Once the eggs are combined, keep mixing on low and begin to slowly pour the milk into the eggs (so you don't scramble the eggs). Continue till all of the milk is incorporated.
- Pour into Individual ramekins or a pie dish coated with butter or coconut oil, or even a pie crust and make yourself a bakery style custard tart!
- Place the dish in a roasting tray or baking tray with sides in the centre of the oven. Carefully fill the baking tray with boiling water halfway up your ramekins or dish.
- Bake for about 30 minutes or until the custard is just set in the middle. Jiggly just a little, if it is too jiggly give it another 5 minutes until only a little jiggly in the centre.
- Sprinkle with cinnamon sugar or we like just plain nutmeg grated ontop while they're still hot.
- Let rest on the counter before serving.
|well I only took a little piece of your custard pie|
Delicious hot or cold, now skip to it!