Baked Custard with Lace Wafers - Gluten Free

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.

Baked Custard

• 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 

1. Put all ingredients into blender and process for 1 minute. 
2. Pour into buttered ramekins.  
3. Place ramekins into pan of water -- enough water to measure half of ramekin depth. 
4. Bake in 325 degree oven until a knife  inserted into the custard comes out clean (for small ramekins about an 1 1/4 hours) 
5. Cool  custard,  top with a Lace Wafer -- chill until serving time.  

 Lace Wafers 

• 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 

1. Put butter, sugar, corn syrup into a small saucepan and bring to a rolling boil. 
2. Remove from heat and add remaining ingredients stirring until completely smooth - it will be a rather thin batter.  
3. Line a large cookie sheet with parchment paper. 
4. 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. 
5. 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.  

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