🥧 Creamy Caramel Custard Pie
🍯 Ingredients
For the Caramel:
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3/4 cup (150g) granulated sugar
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2 tbsp water
For the Custard Filling:
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4 large eggs
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1 can (14 oz) sweetened condensed milk
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1 can (12 oz) evaporated milk
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1 tsp vanilla extract
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A pinch of salt
For the Crust:
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1 9-inch pie crust (homemade or store-bought, pre-baked)
👩🍳 Instructions
1. Make the Caramel
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In a heavy-bottomed saucepan, combine sugar and water over medium heat.
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Stir gently until the sugar dissolves, then stop stirring. Let it simmer until it turns a deep golden amber (about 8–10 minutes).
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Immediately pour the hot caramel into the bottom of your pre-baked pie crust. Tilt the pan to spread it evenly. Let it cool and harden slightly.
⚠️ Be careful — caramel is extremely hot!
2. Make the Custard
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In a large bowl, whisk the eggs.
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Add sweetened condensed milk, evaporated milk, vanilla, and salt. Mix until smooth and well combined (don’t overbeat — avoid too many bubbles).
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Pour the custard mixture slowly over the hardened caramel layer in the pie crust.
3. Bake the Pie
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Preheat oven to 325°F (160°C).
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Place the pie pan in a larger baking dish. Fill the outer dish with hot water halfway up the pie pan (this water bath helps prevent cracking).
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Bake for 45–55 minutes, or until the custard is set but still slightly jiggly in the center.
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Carefully remove from the oven and let cool at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
🍴 To Serve
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Optional: Top with whipped cream or a sprinkle of sea salt.
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Slice and enjoy chilled — the caramel will soften into a syrupy layer beneath the custard.
Would you like a crustless version (like a traditional flan), or a printable version of the recipe?