Serves: 6
Prep Time: 10 minutes
Total Time: 45 minutes
4 large eggs
2/3 cup granulated sugar
1/4 teaspoon ground nutmeg, plus more for dusting
3 cups whole milk, heated to steaming but not boiling
1 Tablespoon gluten free flour blend or white rice flour
1/4 teaspoon salt
1/8 teaspoon xanthan gum
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 425 degrees.
2. Prep Pans: Place 6 ramekins in a roasting pan or other large, oven-safe dish deep enough to hold about 1 1/2 inches of water.
3. Heat Water: Bring a large kettle of water to a simmer.
4. Beat Eggs & Sugar: While water heats, beat eggs. In the bowl of a stand mixer, beat eggs on medium speed until well combined and frothy, about 1 minute. Add sugar in 5 or 6 additions, beating eggs and sugar together well between each addition, about 3 minutes total time. Add nutmeg.
5. Add Milk: While mixer is running on low speed, add hot milk to eggs in a steady stream until combined. Stop mixer.
6. Add Flour: In a medium bowl, stir flour blend, salt and xanthan gum together until combined. Add flour blend to egg mixture and stir well to incorporate.
7. Fill Ramekins: Using a ladle, divide custard mixture evenly between ramekins. (If using 6 ounce ramekins it will fill them to the rim bit will not bubble over when cooking.) Sprinkle each filled ramekin with a dusting of nutmeg.
8. Transfer to Oven: Carefully transfer roasting pan with filled ramekins to the oven.
9.: Add Hot Water: Carefully add hot water to the pan until it reaches about halfway up the sides of the ramekins, being careful not to spill or splash water into the custards.
10. Finish & Bake: Bake for 10 minutes at 425 degrees, then decrease the oven temperature to 350 degrees and continue to bake for an additional 15 minutes.
11. Cool & Serve: Carefully remove the roasting pan from the oven. Carefully transfer ramekins to a cooling rack and let rest 15 minutes before serving warm or allow to cool completely then refrigerate until ready to serve. Serve and enjoy!
