Looking for a beautiful, delicous, gluten free dessert? I brought this to one of our Crescent Quilters' potlucks once. The one I made for the potluck didn't quite set enough before I flipped it out because I rushed making it after work. If you leave it sit for a couple of hours before flipping, it comes out beautifully. After you flip it onto the serving plate, give it a chance to chill before you serve it.
I use a round metal cake pan, not springform.
Preheat oven to 350 degrees farenheit.
Heat 1 1/2 cups of sugar and about 2 Tbsp. of water on the stove until it melts and turns a nice golden brown. Stir it until the sugar seems to have disolved, and then watch it constantly until it turns golden brown. .Do not walk away from the stove. It can burn very quickly.
Once it is golden brown pour it into the bottom of the round pan.
Put the following into a pot on the stove:
1 cup 1/2 & 1/2
1 cup 2% milk
Heat on the stove until hot but not boiling.
In a bowl put:
4 eggs
1/3 cup of sugar
2 tsp. pure vanilla
Wisk until frothy.
Pour hot milk, 1/2 & 1/2 into the eggs/sugar/vanilla slowly while mixing.
hold a seive over the baking pan, slowly pour the custard mixture into the seive.
Place the round baking pan into a larger pan with sides. Pour hot water in the larger pan to create a water bath. You want at least an inch of water in the pan.
Bake for 30 minutes.
Let sit for a couple of hours. Choose a serving plate that is bigger than the baking pan and has edges on it. Some syrup will probably run down onto the plate. Run a knife around the edge of the baking dish. Put the plate on top of the baking pan and then carefully flip it over. Chill thoroughly before serving. I like to garnish with a few fresh raspberries.
If you prefer, you can bake in individual sized ramekins.
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