Hazelnut Free Caramel Custard

Silky, golden, and crowned with a glossy amber caramel sauce, this classic baked custard is the kind of dessert that feels impossibly elegant for how straightforward it is to make. The entire ingredient list is built from pantry and refrigerator staples — sugar, whole milk, eggs, and a pinch of salt — so there's no need to scan labels or worry about hidden nut derivatives sneaking in. Tree nut cross-contact is a real concern with many store-bought or restaurant desserts, but when you make this at home, you control every single component from start to finish. The technique is approachable: a quick stovetop caramel, a gently tempered egg custard, and a slow water-bath bake that coaxes the mixture into a trembling, spoonable set. Straining the custard before it goes into the ramekins ensures a flawlessly smooth texture, and the long chill in the refrigerator lets everything firm up into that satisfying, clean-slicing consistency. When you flip each ramekin onto a plate and watch the caramel cascade down the sides, it genuinely looks like something from a French bistro. This is the kind of recipe you'll want to keep on repeat for dinner parties and quiet weeknight treats alike.

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