Almond Free Caramel Custard

Few desserts are as quietly showstopping as a perfectly turned-out caramel custard — that glossy amber sauce pooling around a silky, trembling dome is genuinely hard to beat. This version is built entirely from pantry staples: sugar, water, whole milk, eggs, and a pinch of salt, with absolutely nothing that could trigger a tree nut concern. For anyone navigating almond-free eating, rich custard desserts can feel like a minefield at bakeries and restaurants where almond flour or almond extract sneak into "classic" recipes — making a homemade version like this one a real relief. The technique here does the heavy lifting: a slow water bath keeps the heat gentle and even, so the custard sets with that signature slow, unified wobble rather than turning rubbery or grainy. Tempering the hot milk into the eggs gradually is the one step that rewards a little patience, and straining the mixture through a fine-mesh sieve ensures every ramekin comes out impossibly smooth. After a few hours in the fridge, the caramel softens into a pourable sauce that cascades down the sides the moment you unmold it onto the plate. It's an elegant, crowd-pleasing finish to any dinner, and every single ingredient is exactly what it says it is.

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