Citric Acid Free Caramel Custard
Silky, trembling custard crowned with a glossy pool of amber caramel — this is the kind of dessert that looks like it came from a proper restaurant kitchen but is absolutely achievable at home. For anyone navigating a citric acid sensitivity, finding a safe dessert can be genuinely tricky since so many packaged sweets and flavored mixes sneak in citric acid as a preservative or flavor enhancer. This recipe sidesteps all of that with a completely clean ingredient list: just sugar, water, whole milk, eggs, and a pinch of salt. Nothing processed, nothing hidden. The caramel is built from scratch by cooking sugar and water to a deep amber, and the custard is gently tempered and baked low and slow in a water bath for that impossibly smooth, spoonable texture. Straining the custard before it goes into the ramekins ensures every bite is perfectly silky with no lumps or bubbles. It chills beautifully overnight, making it a stress-free option when you want to prep ahead for a dinner party or a quiet treat you've actually been able to eat without second-guessing the label.
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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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