🥧 Creamy Caramel Custard Pie
📝 Ingredients:
For the Caramel:
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3/4 cup granulated sugar
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2 tbsp water
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1/2 cup heavy cream
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2 tbsp unsalted butter
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1/2 tsp vanilla extract
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Pinch of salt
For the Custard:
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1 cup whole milk
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1/2 cup heavy cream
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3 large eggs
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1/2 cup granulated sugar
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1 tsp vanilla extract
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1/4 tsp salt
For the Crust:
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1 9-inch pie crust (store-bought or homemade, baked and cooled)
👩🍳 Instructions:
1. Make the Caramel:
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In a medium saucepan, combine sugar and water. Cook over medium heat, swirling occasionally (do not stir) until it turns a deep amber color.
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Immediately remove from heat and carefully whisk in the cream and butter (it will bubble up).
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Stir in vanilla and salt. Let cool slightly.
2. Make the Custard:
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In a bowl, whisk eggs, sugar, vanilla, and salt.
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Warm the milk and cream together (don’t boil), then slowly whisk it into the egg mixture to temper.
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Stir in the caramel sauce (reserve a few tablespoons for drizzling if desired).
3. Assemble & Bake:
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Preheat oven to 325°F (160°C).
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Pour the custard mixture into the baked pie crust.
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Place the pie on a baking sheet and bake for 35–45 minutes, until the edges are set but the center still has a slight jiggle.
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Cool to room temperature, then chill for at least 2 hours before serving.
🍮 Optional Toppings:
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Whipped cream
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Drizzle of reserved caramel sauce
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Flaky sea salt or crushed toffee bits
🧁 Tips:
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For extra depth, use dark brown sugar instead of white in the custard.
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Want a shortcut? Use store-bought caramel sauce, but homemade tastes better!
Let me know if you’d like a no-bake version or a crustless keto-friendly take!