Gluten-free Gourmand

Here is a recipe that is surprisingly simple. It's a good recipe for making dairy-free. Simply substitute all of the milk and cream for coconut milk. I would imagine that a full-fat almond milk would taste lovely in this recipe too, though I haven't tried it yet. This is my own modification of the Joy of Cooking's recipe. The trickiest part of making this recipe is in preparing the caramel sauce. It has few ingredients but it takes some patience and attention. Place in a saucepan, preferably one with a light-colored inside: 3/4 cup sugar Pour over the top: 1/4 cup water Heat the mixture slowly, swirling the liquid occasionally until it clarifies. Increase the heat to high and boil for 2 minutes, covered. Uncover the pan after the two minutes is up and watch it boil until it begins to darken. At this point start swirling the syrup in the pan again to cook it evenly until it turns a dark brown. If you smell burning immediately remove it from the heat: yo...