Indulge in this Creamy Caramel Custard Pie — a luscious blend of smooth caramel, rich cream, and buttery crust. It’s an elegant yet simple dessert that tastes like a cross between flan and classic custard pie, perfect for holidays or cozy gatherings.
Kitchen Items
Medium saucepan
Mixing bowls
Whisk
Measuring cups and spoons
9-inch pie dish
Fine-mesh strainer (optional)
Baking sheet
Aluminum foil
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream and caramel drizzle for topping (optional)
Instructions
- Make the caramel. In a medium saucepan, combine the sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns a deep golden amber color. Swirl the pan occasionally to ensure even caramelization.
- Add the milk and cream. Carefully pour in the milk and heavy cream (the mixture will bubble vigorously). Stir constantly until smooth and fully combined. Remove from heat and set aside to cool slightly.
- Prepare the custard base. In a large mixing bowl, whisk together the eggs, egg yolks, vanilla extract, and salt until well blended.
- Combine caramel and custard. Slowly pour the warm caramel mixture into the eggs while whisking constantly to prevent curdling. For an extra-smooth texture, strain the custard through a fine-mesh strainer into a clean bowl.
- Assemble the pie. Pour the custard mixture into the pre-baked pie crust. Place the pie dish on a baking sheet to catch any spills.
- Bake gently. Bake in a preheated oven at 325°F (160°C) for 40–45 minutes, or until the center is just set but still slightly wobbly. Do not overbake — it will continue to firm up as it cools.
- Cool and chill. Remove from the oven and let the pie cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight until completely set and chilled.
- Serve and garnish. Just before serving, top with whipped cream and drizzle with a bit of caramel sauce for a stunning finish.
Tips or Serving Suggestions
- For a deeper flavor, sprinkle a pinch of sea salt over the top before serving — it enhances the caramel beautifully.
- Make sure the caramel isn’t too dark, or it will taste bitter. Aim for a rich amber color.
- This pie tastes best chilled and can be made a day ahead for easy entertaining.
- Store leftovers in the refrigerator for up to 3 days, covered loosely with plastic wrap.
With its smooth custard filling, buttery crust, and silky caramel sweetness, this Creamy Caramel Custard Pie is pure dessert bliss. Every bite is light, velvety, and irresistibly rich — a show-stopping treat that’s surprisingly simple to make.
