Dairy and Gluten Free Microwave Egg Custard

This is so easy and quick to make I have it now on a regular basis. My husband finds the taste too "eggy" buy I think it tastes lovely, especially with the caramel topping. It really makes a different to this dessert, don't skip it. You could also buy it ready made in the shops...


For the Caramel Sauce:

• 2 and 1/2 teaspoons of sugar
• 1 teaspoon of water

for each caramel dish.

I make a batch of 6 small egg custards every time so I multiply the amounts above by 6 and put them in a microwavable glass bowl. Mix the sugar and water and put them inside the microwave with the total measures on full power for 1.5 - 5 minutes, until the colour has been changed to a darker (caramel) colour. It took 4 minutes in my microwave but all microwaves are different so test yours first. Let it cool down for one minute and fill the caramel dishes.


For the Egg Custard Cream:

Ingredients:

• 2 whole eggs
• 2 yolks
• 7 tblsps sugar (or to taste)
• 200ml almond milk

Method:

Beat in a bowl, the eggs, yolks and sugar. Add the milk and mix until all the ingredients are completely mixed. Fill the caramel dishes with the cream and put in the microwave uncovered, start at full power for 2.5 minutes and after at half power for 2.5 to 3 minutes until the cream starts to boil.  The cooking time will vary depending on the power of your microwave. Store in the fridge with a lid on.

Wait 24 hours for the caramel  to soften before serving.

Note: you can freeze the leftover egg whites, just label them so you know how many egg whites are in your container.

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