GFCF Creme Brulee

Makes four servings

Leftover custard can be refrigerated for a week -- if it separates, just whisk it back together.

3/4 cup white sugar
1/4 cup potato starch
1/8 tsp. salt
1/2 cup DariFree powder
1 tsp. unflavored gelatin
1/2 to 3/4 tsp. GFCF vanilla
2 cups cold water
2 Tablespoons GFCF margarine

Whisk dry ingredients together, making sure to remove all lumps. Pour into a pan, set over medium heat

Add water slowly, whisking constantly to avoid lumps.

Bring mixture to a boil, whisking constantly, for 2 to 4 minutes, or until thickened. If you dip a spoon in, the custard should coat the back of the spoon evenly. For thinner custard (if you want to make pudding), boil 1 1/2 to 3 minutes. The custard will thicken more as it cools.

Remove from heat. Whisk in vanilla and margarine until thouroughly combined.

Pour into shallow ramekins and chill until firm -- about 3 hours. Before serving, sprinkly a thick coat of white sugar over the top of each custard, and use a culinary torch to carmelize the sugar (or slip under a very hot broiler for about 45 seconds). Allow to cool slightly before serving.


Variations:

Lemon pudding: Omit vanilla, and add 1 Tablespoon fresh lemon juice and 1/4 tsp. grated lemon peel

Chocolate pudding: Add 2 Tablespoons dutch-process or other GFCF cocoa powder; top with GFCF chocolate chips

Caramel pudding: Use packed brown sugar instead of white sugar, and remove 1 Tablespoon water.