Caramel Custard Pie:
Caramel Custard Pie
Ingredients:
For the caramel:
½ cup (100g) granulated sugar
2 tablespoons water
For the custard:
3 large eggs
2 cups (480ml) whole milk (or use evaporated milk for a richer taste)
⅓ cup (65g) granulated sugar
1 teaspoon vanilla extract
A pinch of salt
For the pie crust:
1 pre-made pie crust or your preferred homemade version, pre-baked
Instructions:
1. Prepare the Caramel:
In a saucepan over medium heat, mix the sugar and water. Stir gently until the sugar is fully dissolved.
Continue cooking without stirring until the mixture reaches a golden amber hue. Monitor closely to prevent burning.
Quickly pour the caramel into the bottom of your pre-baked pie crust, spreading it evenly. Allow it to cool and set slightly.
2. Make the Custard:
Preheat your oven to 325°F (160°C).
In a medium bowl, whisk together the eggs and sugar until well combined.
Warm the milk in a saucepan (do not let it boil), then gradually whisk it into the egg mixture. Add the vanilla and salt, mixing thoroughly.
3. Assemble the Pie:
(Optional) Strain the custard through a fine sieve to ensure a smooth texture, then pour it over the set caramel in the pie crust.
4. Bake the Pie:
Place the pie on a baking sheet and bake for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
Allow it to cool to room temperature, then refrigerate for at least 2 hours or until completely set.
5. Serve:
Slice and serve chilled. The caramel will create a delightful layer at the bottom of the pie.
Would you like suggestions for achieving an extra silky texture or ideas for pairing it with whipped cream?
