Caramel custard pie

Classic choice 🤎 Here’s a simple caramel custard pie that’s creamy, not too sweet, and very doable.

Caramel Custard Pie (serves ~8)

Ingredients

Caramel

• ½ cup sugar
• 2 tbsp water

Custard

• 2 cups milk (or 1½ cups milk + ½ cup cream for richer)
• 3 eggs
• ½ cup sugar
• 1 tsp vanilla extract

Base

• 1 blind-baked pie crust (shortcrust or graham-style)

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Method

1. Make the caramel
   • Heat sugar + water on medium without stirring.
   • Let it turn deep golden.
   • Carefully pour caramel into the pie crust and swirl to coat the base.
   • Let it harden (it will crackle—normal!).
2. Make the custard
   • Warm the milk (don’t boil).
   • Whisk eggs + sugar until just combined (don’t over-whisk).
   • Slowly pour warm milk into eggs while whisking.
   • Add vanilla and strain for extra smoothness.
3. Assemble
   • Gently pour custard over the set caramel.
4. Bake
   • Bake at 160°C / 325°F for 40–50 minutes.
   • Center should jiggle slightly.
   • Cool completely, then chill at least 4 hours.

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Tips for perfection

• Low heat = silky custard (no bubbles).
• If caramel sticks hard to the crust, that’s good—it melts when sliced.
• Serve cold with whipped cream or just as-is.

If you want, I can help you:

• Turn this into a no-bake version
• Adjust sweetness
• Make it extra caramel-forward 😌