This dessert is a simple variation of Crème Brulee - adding a touch of 'special' to comfort food, tasty, easy to make and pretty to look at.
- 2 cups milk
- 3 eggs (if you want a smoother texture use 6 egg yolks instead of the 3 whole eggs - but it is the egg whites that yield the protein to balance this dessert for diabetics)
- 1/2 cup sugar
- 1 tsp vanilla
- Put all ingredients into blender and process for 1 minute.
- Pour into buttered ramekins.
- Place ramekins into pan of water -- enough water to measure half of ramekin depth.
- Bake in 325 degree oven until a knife inserted into the custard comes out clean (for small ramekins about an 1 1/4 hours)
- Cool custard, top with a Lace Wafer -- chill until serving time.
- 1/4 cup butter
- 1/3 cup packed brown sugar
- 1/4 cup white corn syrup
- 1 tsp vanilla
- 2 teaspoons whipping cream
- 2 tablespoons sweet rice flour
- 1 tablespoon brown rice flour
- pinch of xanthan gum
- Put butter, sugar, corn syrup into a small saucepan and bring to a rolling boil.
- Remove from heat and add remaining ingredients stirring until completely smooth - it will be a rather thin batter.
- Line a large cookie sheet with parchment paper.
- Using a teaspoon, drop mixture on paper leaving ample room between mounds. These wafers can be made any size, but to fit my ramekins I needed a 2 1/4" wafer which was the baked result of 1/2 tsp of mixture.
- Bake for 7 minutes in a 350 degree oven. The 'blob' of mixture will spread, bubble and turn golden. Remove from oven and let sit until firm enough to handle. Peel gently from parchment paper.
Note : This is a great make ahead kind of dessert - Custard will keep for about 4 days in the fridge. The wafer recipe makes a lot of wafers but they can be frozen for future use as embellishments on desserts -- freeze between layers of parchment paper to ensure there is no sticking together.