Total Calories: 66
• Preheat the oven to 325°F. Have ready an 8-inch, shallow, straight-sided, glass or ceramic baking dish and a larger pan for a water bath. Place an oven rack below the center of the oven.
• Place the eggs, milk, vanilla, stevia extract, flour, and salt in a blender. Process on low for several minutes. Set aside.
• Heat the rice syrup or barley malt in a small saucepan to a rolling boil. Spoon into the bottom of the baking dish, and quickly roll around to coat the bottom and sides. (You may have to use a spatula to help spread it around.) Caramelize sugar if that is all that is available, or omit.
• After the caramel glaze has cooled and hardened, pour in the custard. If it is frothy, pour the mixture through a strainer while pouring into the baking dish and/or spoon off the froth. Place the baking dish in a water bath by filling a larger pan with 1 inch of warm water. The water in the bath must not boil. If 325° is too hot, reduce the oven temperature.
• Bake approximately 1 hour. Check to see if it is done by inserting a knife halfway in near the sides of the dish. If the knife comes out clean, remove the custard from the oven.
• Cool on a rack for 1 hour, then turn out onto a plate. Loosen the sides of the custard first, if necessary. Refrigerate several hours before serving.
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