Gluten-free caramel cream

Crème caramel sans gluten

Crème caramel sans gluten

Gluten-free caramel cream

Hello the

internet police

Yes, the caramel cream is gluten-free . I know, I don’t do gluten washing

or anything like that. Just when you’re looking for a gluten free dessert because you’re celiac, you don’t always think about the obvious, which is naturally gluten free already existing desserts.

OK?

So just take advantage of this recipe from a book by Nigella Lawson

, Nigella Express, and from the beautiful blog of the Palais des Délices, which is no longer available:


For 6 to 10

ramekins (+- depending on their size):

  • 1 can of 410g of condensed milk NON SUGAR

  • 1 can of 397g of condensed milk SUGAR

  • 3 large eggs

  • 1 teaspoon of pure liquid vanilla

  • 14 teaspoon of vanilla powder or the seeds of 12 vanilla bean

  • Caramel liquid ready ( about 1 tablespoon per ramekin – +- depending on their size – )

NOTE : For a homemade caramel, Nigella advises to dry caramelize the 34 cup caster sugar in a dry frying pan until a honey-colored blond caramel is obtained.

Preheat the oven to 160170°C. Heat water for the bain-marie.

Caramelize the ramekins over their entire surface (bottom and edges included). In a large bowl, whisk the eggs with the two types of condensed milk and the two types of vanilla, making sure that the mixture is smooth and homogeneous. Using a ladle, gently pour the custard mixture into the caramelized ramekins. Store the ramekins in a large dish with very hot water reaching about a quarter to half of the ramekins.

Bake for about 35 to 50 minutes (+- depending on the size and capacity of the ramekins). Check the cooking in the center of a flan by sticking a knife in the heart of the blanks. The blade must come out without any trace of liquid and the blanks must be taken.

Once the blanks are cooked, take the bain-marie out of the oven and delicately extract the ramekins, taking care not to burn yourself.

Let cool completely to room temperature then refrigerate for a minimum of 4 hours to, ideally, overnight. Just before serving, unmould the small flans on their serving plate just out of the refrigerator.

If removing from the mould proves to be delicate, first pass a fine, sharp knife blade around the flan, following the sides of the ramekin, then turn the ramekin over onto the plate.

Serve very chilled, without delay.

Nigella Express – Nigella Lawson – Practical Hatchet – 29,90€

Treat yourself!

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