Citrus Free Caramel Custard

Silky, golden, and deeply satisfying, this caramel custard is the kind of dessert that feels like it came from a proper French bistro — yet it comes together with just a handful of pantry staples. People who avoid citrus often find themselves quietly scanning dessert menus and ingredient lists, but this one is naturally free of any fruit-based additions; there's no zest, no juice, nothing squeezed in for brightness. The flavor comes entirely from the deep amber caramel and the rich, egg-yolk-forward custard, and honestly, it doesn't need anything else. The water bath technique is the real secret here — it keeps the heat gentle and even so the custard sets with that signature slow, unified wobble rather than turning grainy or rubbery. Tempering the hot milk slowly into the eggs and straining the mixture through a fine-mesh sieve are the two steps that separate a good custard from a truly luxurious one. After a few hours in the fridge, the caramel liquefies into a glossy sauce that cascades down the sides the moment you unmold it onto the plate. It's an elegant, crowd-pleasing finish to any meal, and every single ingredient in it is exactly what it looks like.

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