Ginger Free Caramel Custard
Silky, golden, and deeply satisfying, this classic caramel custard is the kind of dessert that feels like it came straight from a Parisian bistro — yet it comes together with just a handful of pantry staples. The ingredient list is beautifully simple: sugar, water, whole milk, eggs, and a pinch of salt. No spice blends, no flavor extracts, and absolutely nothing that could sneak in unwanted heat or bite, making it a genuinely safe and delicious choice for anyone avoiding ginger. The caramel is built from scratch by cooking sugar and water to a deep amber, then poured into ramekins where it sets into a glossy, bittersweet sauce that pools dramatically when the custard is unmolded. Tempering the eggs with hot milk and baking everything in a gentle water bath are the two techniques that guarantee a smooth, trembling texture rather than a rubbery or curdled one — so don't skip either step. After a few hours in the fridge, each ramekin unmolds into a stunning individual dessert with caramel cascading down the sides. It's elegant enough for a dinner party but straightforward enough to make on a quiet weeknight when you just want something truly special.
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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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