Baked Caramel Custard-Gluten Free

For some reason, I didn’t want to make a chocolate dessert today. So I decided to make custard. I remembered that the last time I made custard, my husband got really excited. Plus this was a very easy, no fuss dessert to make (AND I make it lower in fat).


Caramel Custard


3 large eggs

1/3 cup of sugar

1 teaspoon vanilla

*Gluten Sensitivity-Use McCromick’s Vanilla Extract-It is Gluten Free

dash of salt

2 1/2 cups of skim milk, scalded and then cooled

Ground nutmeg

1/2 cup of sugar



  1. Preheat oven 350F
  2. In a large pot, start boiling some water
  3. In a smaller sauce pot, add 1/2 cup of sugar and on medium heat, continuously whisk sugar until it has melted (5-8 minutes). Keep whisking until all the sugar is dissolved and sugar becomes brown (Watch carefully because sugar goes from melted to brown quickly)
  4. Pour caramelized sugar into 8 custard cups (oven ready) and allow caramel to cool (10 minutes)
  5. Whisk together 1/3 cup of sugar, eggs, vanilla and salt.
  6. Add milk, slowly, until eggs are the same temperature as the milk
  7. Pour custard into each of the 8 custard cups.
  8. Sprinkle each cup with nutmeg
  9. In a baking pan with high sides, place some of your custard cups, leaving room for 2 more cups.
  10. Pour in your boiling water and add the last two custard cups. You want hot water to reach to the top 1/2 inch of the custard cups.
  11. Bake custard for 45 minutes (or until knife comes out clean)
  12. Allow to cool 30 minutes.
  13. To Serve: With a knife, separate the custard from the sides of the custard cups and place a bowl on top of the cup. Invert.


Whisking The Sugar To Make Caramel

Custard fresh out of the oven

Caramel goodness at the bottom



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Filed under Desserts, Gluten Free/ Gluten Free Suggestion, Pudding

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