Emulsifier Free Caramel Custard

Silky, golden, and crowned with a glossy pool of amber caramel, this baked custard is the kind of dessert that feels far more impressive than the effort it actually takes. The ingredient list is refreshingly short — just sugar, water, whole milk, eggs, and a pinch of salt — which means there are zero emulsifiers, stabilizers, or additive-laden shortcuts hiding anywhere in the recipe. That simplicity is exactly what makes it work: the eggs and milk come together naturally to create a smooth, trembling set without any help from lecithins or other additives commonly found in packaged puddings and store-bought custards. Tempering the hot milk slowly into the whisked eggs is the key technique here, and straining the mixture before it goes into the ramekins ensures a flawlessly smooth texture every single time. The water bath does the gentle, even work of coaxing the custard to that perfect slow-wobble jiggle without overcooking the edges. After a few hours in the fridge, the caramel loosens into a pourable sauce that cascades down the sides the moment you flip it onto a plate — a genuinely satisfying kitchen moment. Clean ingredients, classic technique, and a result that looks like it came straight from a restaurant kitchen.

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