Fructose Free Caramel Custard

Silky, trembling custard topped with a glossy pour of amber caramel is one of those desserts that feels far more impressive than the handful of ingredients it actually requires. The short ingredient list here is part of what makes this such a smart choice for anyone managing fructose sensitivity — it's built entirely on whole milk, eggs, granulated sugar, and salt, with no fruit, honey, high-fructose syrups, or hidden sweeteners to navigate. Granulated sugar contains equal parts glucose and fructose, but the small quantities used across the caramel and custard keep each serving well within a careful, low-load approach. The technique does the heavy lifting: a slow caramel cooked to deep amber, a gently tempered egg-and-milk base, and a water bath in the oven that coaxes the custard into that signature slow, unified wobble. Straining the mixture before it goes into the ramekins guarantees a flawlessly smooth texture, and the long chill in the fridge lets everything set into something truly restaurant-worthy. When you flip each ramekin onto a rimmed plate, the caramel cascades down the sides in a way that never gets old. It's an elegant, fuss-free dessert that proves you don't need a complicated ingredient list to pull off something genuinely stunning.

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