The Great British Bake Off – gluten and dairy free technical challenge – week 4

Technical challenge – week 4. Dairy free creme caramel.

I had forgotten how much I like creme caramel. My two boys were very happy with the end product too. They’re enjoying this challenge as much as I am. My oldest is now expecting pudding after every meal.

Creme caramel is naturally gluten free so how to make it dairy free and taste good?

 I have used my favourite almond milk for the custard and I tried using 2 egg yolks in place of one egg to add richness to the custard. I thought this worked really well.

Recipe

Serves 6 

Ingredients
120g white caster sugar
500ml almond milk
3 eggs and 2 egg yolks
50g caster sugar
vanilla extract

Method
Preheat oven to 170°c / 325°f / gas mark 3

Place 6 dariole moulds in a deep ovenproof dish.

Place the first sugar in a small saucepan with enough water to moisten the sugar.

Have a cup of water handy and a pastry brush

Measure 2 tablespoons water into a cup.

Put the saucepan on the heat and stir with a metal spoon until boiling. Once boiling, stop stirring. Dip the pastry brush in the water and brush around the inside of the pan to ensure any grains of sugar are washed into the caramel. If not the caramel can crystalise.

Boil until the sugar changes to a deep caramel colour. Don’t stir, if the caramel is colouring quicker in one spot, swirl the pan gently to mix.

Quickly add 2 tablespoons water, be careful the caramel will spit. Swirl the pan to mix in the water then pour equal amounts into the moulds.

Whisk the eggs, second sugar and vanilla together in a large bowl.

Heat the almond milk until hot but not boiling. Whisk into the eggs and sugar. Strain into a jug and fill the dariole moulds to the top.

Place the ovenproof dish onto a shelf in the oven and pour boiling water into the dish around the dariole mould ¾ way up.

Cook for 30 minutes. To test if cooked, insert the tip of a knife into the centre. The custard should be set.

Take each mould out of the water and leave to cool. Once cold, cover and store in the fridge over night.

To empty out the creme caramel – I find it best to dip each mould into a bowl of boiling water for a few seconds, place a plate on top and turn over onto the plate. The dairy free version is a bit more delicate than with dairy milk so empty out gently.

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