🥧 Creamy Caramel Custard Pie
🕐 Total Time:
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Prep: 25 minutes
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Bake: 50–60 minutes
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Cool & Chill: 4 hours (or overnight)
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Serves: 8
🧂 Ingredients:
Caramel Layer:
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Granulated sugar: ¾ cup
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Water: 2 tbsp
Custard Filling:
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Whole milk: 2 cups
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Heavy cream: 1 cup
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Eggs: 3 large
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Egg yolks: 2
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Granulated sugar: ½ cup
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Vanilla extract: 2 tsp
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Salt: ¼ tsp
Pie Crust:
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1 unbaked 9-inch pie crust (homemade or store-bought)
🔪 Instructions:
1. Make the Caramel:
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In a saucepan, combine sugar and water over medium heat. Stir gently just until sugar dissolves.
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Once dissolved, stop stirring. Let it cook until it turns a deep amber color.
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Immediately pour into the bottom of a 9-inch pie plate or pie crust and swirl to coat the bottom evenly. Let it set for a few minutes.
2. Preheat Oven:
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Preheat to 325°F (163°C).
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If using a regular pie plate, blind-bake the crust for 10 minutes at 375°F (190°C), then let cool slightly.
3. Make Custard Filling:
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In a medium saucepan, heat the milk and cream just until warm (not boiling).
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In a large bowl, whisk eggs, yolks, sugar, salt, and vanilla until combined.
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Gradually pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling.
4. Assemble the Pie:
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Pour custard over the caramel layer in the crust.
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Place the pie dish in a larger baking dish and add hot water halfway up the sides (water bath).
5. Bake:
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Bake at 325°F (163°C) for 50–60 minutes, or until edges are set but center jiggles slightly.
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Remove from oven and let cool at room temperature, then chill for at least 4 hours or overnight.
🍮 To Serve:
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Optionally loosen the edges and invert the pie to reveal the caramel topping (like a flan).
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Otherwise, serve as-is with whipped cream or a sprinkle of sea salt.
🧁 Tips:
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Extra silky custard? Strain the custard through a sieve before pouring into the crust.
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No crust version: You can make this as a crustless baked custard or pour directly into ramekins for caramel flan.
Would you like a no-bake version or suggestions for a graham cracker crust alternative?