Nickel Allergy Friendly Caramel Custard

Few desserts feel as luxurious as a silky custard with a glossy pool of caramel cascading down its sides, and this classic baked version delivers exactly that. Managing a nickel sensitivity often means scrutinizing ingredient lists for whole grains, legumes, nuts, and seeds that tend to be high in nickel — and this recipe sidesteps all of them entirely. The short, clean ingredient list — milk, eggs, sugar, salt, and water — keeps things naturally low in nickel without any substitutions or compromises. The gentle water bath technique is what makes the texture so impossibly smooth, coaxing the custard to set slowly and evenly without any rubbery edges. Tempering the eggs by streaming in hot milk gradually is the one step worth taking your time on, and the recipe walks you through it clearly so there's no guesswork. After a few hours in the refrigerator, the caramel loosens into a sauce that spills out the moment you flip the ramekin onto a plate — it's a genuinely dramatic little moment for such a simple dessert. Whether you're cooking for yourself or serving guests, this is the kind of recipe that looks far more impressive than the effort it actually requires.

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