Ingredients
For the caramel:
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1 cup sugar
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1/4 cup water
For the custard:
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2 cups whole milk (or cream for richer custard)
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3 large eggs
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1/2 cup sugar
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1 tsp vanilla extract
For the crust:
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1 pre-made pie crust (or homemade if you prefer)
Instructions
1. Make the caramel
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In a small saucepan, combine sugar and water over medium heat.
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Stir until sugar dissolves, then let it simmer without stirring until it turns golden brown.
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Pour the caramel into the bottom of your pie pan, spreading evenly. Be careful—it’s very hot!
2. Prepare the custard
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Preheat your oven to 350°F (175°C).
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In a bowl, whisk together eggs, sugar, milk, and vanilla until smooth.
3. Assemble the pie
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Pour the custard mixture over the caramel in the pie pan.
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Place the pie pan in a larger baking dish and pour hot water into the outer dish (to create a water bath). This helps the custard cook evenly.
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Bake for 45–55 minutes, or until the custard is set but still slightly jiggly in the center.
4. Cool and serve
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Let the pie cool to room temperature, then refrigerate for at least 2–3 hours.
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To serve, run a knife around the edges and invert onto a plate so the caramel is on top.
💡 Tips:
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For extra flavor, you can add a pinch of salt or a splash of bourbon to the custard.
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Make sure the caramel isn’t too dark; it will taste bitter.
If you want, I can also give you a no-bake version that sets in the fridge—quicker and still super creamy. Do you want me to write that version too?
