🍮 Classic Caramel Custard
Serves: 6 individual ramekins
Prep time: 15 minutes
Bake time: 40–45 minutes
Ingredients
For the caramel
- ½ cup granulated sugar
- 2 tbsp water
For the custard
- 4 large eggs, room temperature
- 2 cups whole milk
Or use 1 cup whole milk + 1 cup heavy cream for a richer custard - ⅓ cup granulated sugar
- 1 tsp vanilla extract or vanilla bean paste
- Pinch of salt
Method
- Make the caramel: Combine sugar and water in a small saucepan over medium heat. Don’t stir; occasionally swirl the pan. Cook for about 5–7 minutes, until deep golden amber.
- Coat the ramekins: Immediately divide the caramel among 6 ramekins, swirling each one to cover the bottom before the caramel sets.
- Prepare the custard: Preheat the oven to 325°F (160°C). Warm the milk until hot but not boiling.
- In a bowl, whisk the eggs, sugar, vanilla, and salt until smooth. Slowly add the hot milk while whisking continuously.
- Strain: Pass the custard through a fine-mesh sieve, then divide it among the caramel-coated ramekins.
- Bake in a water bath: Place the ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the ramekins. Bake 40–45 minutes, until the edges are set but the centers still have a slight jiggle.
- Chill: Remove from the water bath and cool to room temperature. Refrigerate for at least 3 hours, preferably overnight.
- Unmold: Run a thin knife around the edge of each custard. Invert onto a plate and gently shake to release.
