Who says pancake mix can’t be fancy? These Vanilla Bean Custards start with Petley Grain’s gluten-free pancake mix and transform into delicate, oven-baked puddings that walk the line between flan and souffle. They’re sweet—but not cloying—smooth as silk, and carry the rich perfume of real vanilla bean.
Best of all, they’re naturally gluten-free, easy to prep ahead, and infinitely customizable. Serve them with fresh berries, a drizzle of maple syrup, or a whisper of espresso powder for something moody and modern. It’s the kind of dessert that feels like it took hours—but comes together in under ten minutes of hands-on time.
Ingredients
(Serves 4)
- ¾ cup Petley Grain Gluten-Free Pancake Mix
- 1¼ cups milk (dairy or non-dairy)
- 3 large eggs
- ⅓ cup sugar
- 2 tsp vanilla extract (or ½ tsp vanilla bean paste)
- Pinch of salt
- Butter or oil for greasing ramekins
Optional Toppings:
- Caramelized sugar crust (for a brûlée effect)
- Fresh berries
- Maple drizzle
- Grated nutmeg or espresso powder
Instructions
- Preheat oven to 325°F (160°C). Lightly grease 4 ramekins or small oven-safe cups. Place in a deep baking dish.
- Make the custard base:
In a bowl, whisk together eggs and sugar until slightly frothy. Add milk, vanilla, and salt. Whisk in the pancake mix until smooth—don’t overmix. - Strain (optional but worth it):
For ultra-smooth texture, strain the batter through a fine mesh sieve into a pouring jug. - Fill ramekins:
Divide the custard mixture evenly into prepared ramekins. Carefully pour hot water into the baking dish around them, halfway up the sides. - Bake:
35–40 minutes, or until custards are just set but still slightly jiggly in the center. - Cool:
Remove ramekins from the water bath. Let cool at room temp, then chill at least 2 hours. - Serve:
Garnish with toppings of choice. Serve cold or at room temp.
“Reimagine what gluten-free can be. Start with dessert.”
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