Barley Free Caramel Custard

Few desserts are as quietly showstopping as a perfectly set custard with a glossy pool of caramel cascading down its sides. This classic baked version relies on nothing more than whole milk, eggs, sugar, and a pinch of salt — a short, clean ingredient list that naturally sidesteps grains of any kind without any substitutions required. The technique is where the magic lives: a careful caramel cooked to deep amber, a gently tempered egg-and-milk mixture, and a slow water bath in the oven that coaxes the custard into a silky, trembling set. Straining the custard before it goes into the ramekins ensures an impossibly smooth texture, and that signature slow wobble in the center tells you it's baked just right. After a few hours in the refrigerator, the caramel softens into a pourable sauce that floods the plate the moment you unmold each one. It's an elegant dinner-party finish or a deeply satisfying weekend project, and every component is exactly what it appears to be — no hidden grain fillers, no starchy thickeners, just pure, honest custard.

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