Caramel Custard
Classic smooth and creamy baked custard with a luscious caramel topping
Yield: Serves 4 | Total time: 1 hour (including baking and chilling)
A timeless dessert loved for its silky texture and rich caramel flavor. This homemade caramel custard is simple yet elegant, perfect for ending a meal on a sweet note.
Ingredients
Caramel
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½ cup (100 g) granulated sugar
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2 tbsp water
Custard
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3 large eggs
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2 cups (480 ml) whole milk
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½ cup (100 g) granulated sugar
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1 tsp vanilla extract
Method
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Make the caramel:
In a small saucepan, combine sugar and water. Heat over medium flame without stirring until the sugar dissolves and turns a golden amber color. Immediately pour the caramel into the base of 4 ramekins or a baking dish, swirling to coat evenly. Set aside. -
Prepare the custard:
Preheat the oven to 160°C (320°F). In a bowl, whisk eggs gently until blended. In a separate saucepan, warm the milk and sugar just until sugar dissolves; do not boil. Slowly add the warm milk to the eggs, whisking constantly to prevent curdling. Stir in vanilla extract. -
Strain and pour:
Strain the custard mixture through a fine sieve into the caramel-coated ramekins or baking dish. -
Bake the custard:
Place the ramekins in a large baking tray. Pour hot water into the tray halfway up the sides of the ramekins to create a water bath. Bake for 40-50 minutes or until custard is set but still slightly wobbly in the center. -
Cool and chill:
Remove from the oven, let cool to room temperature. Then refrigerate for at least 2 hours to chill and set fully. -
Serve:
To serve, run a knife around the edges of the custard, invert onto serving plates so the caramel topping spills over the custard. Enjoy chilled.
Chef’s Notes
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Use fresh eggs for the best custard texture.
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Straining the custard helps avoid lumps and ensures smoothness.
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The water bath prevents the custard from cracking by providing gentle, even heat.
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Caramel can burn quickly; watch carefully and remove from heat as soon as it turns amber.
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For a richer flavor, substitute part of the milk with cream.
