Brazil Nut Free Caramel Custard
Silky, golden, and crowned with a glossy pour of amber caramel, this baked custard is the kind of dessert that looks far more impressive than the effort it actually demands. The ingredient list is refreshingly short — just milk, eggs, sugar, and salt — so there's no need to scan labels or worry about hidden tree nut derivatives sneaking into your dessert. Making caramel from scratch sounds intimidating, but the technique here is straightforward: sugar and water in a pan, a little patience, and you're rewarded with a deep, bittersweet sauce that pools beautifully around each unmolded custard. The water bath is the real secret to that impossibly smooth, trembling texture, gently coaxing the eggs into a set that's creamy rather than rubbery. Tempering the hot milk slowly into the egg mixture keeps everything silky, and straining the custard before it hits the ramekins guarantees a flawless finish. After a few hours in the fridge, the caramel loosens into a flowing sauce that cascades down the sides the moment you flip it onto a plate. It's a classic for a reason, and with nothing but pantry staples involved, it's one you can make with total confidence.
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Learn more →Ingredients
4 servings
For the caramel
- ½ cup granulated sugar
- 2 tbsp water
For the custard
- 2 cups whole milk
- 3 large eggs
- 2 large egg yolks
- ⅓ cup granulated sugar
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep 9×13-inch baking dish and set aside.
- 2
Combine the 1/2 cup granulated sugar and 2 tbsp water in a small saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the syrup turns a deep amber color, 8–10 minutes. Watch closely — the caramel can darken quickly once it begins to color. Immediately pour the caramel evenly among the four ramekins, tilting each to coat the bottom. Work quickly; the caramel will set within about 30 seconds.
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