Dessert can feel like a minefield when you're managing bladder sensitivity, but this silky custard is built from a short, clean list of ingredients that keeps common triggers well off the table. Whole milk, eggs, sugar, and a pinch of salt come together into something genuinely luxurious — no citrus, no chocolate, no artificial flavors, nothing that tends to cause trouble. The caramel is made from scratch with just sugar and water, so you get that deep, bittersweet richness without any store-bought sauces or additives hiding in the fine print. Technique does the heavy lifting here: a gentle water bath in the oven keeps the heat even and the texture impossibly smooth, while tempering the eggs slowly ensures there's no graininess whatsoever. When you flip each ramekin onto a plate and that amber caramel cascades down the sides, it looks like something from a proper restaurant kitchen. It's the kind of dessert that feels indulgent without the second-guessing, which is exactly what you deserve.
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Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep 9×13-inch baking dish and set aside.
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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