Mustard Free Caramel Custard

Few desserts feel as quietly luxurious as a silky custard with a pool of dark caramel cascading down its sides. This classic baked version relies on nothing more than milk, eggs, sugar, and a pinch of salt — a short, clean ingredient list that makes it naturally free from condiment-based allergens without any substitutions required. The caramel is built from scratch in a saucepan, coaxed from sugar and water into a deep amber syrup that lines each ramekin before the custard ever touches it. A gentle water bath in the oven is the real secret here, surrounding the ramekins with steady, even heat so the custard sets slowly into that signature wobble — firm at the edges, trembling softly at the center. Tempering the eggs by streaming in hot milk gradually keeps the texture impossibly smooth, and straining the mixture before pouring ensures every bite is flawless. After a few hours in the fridge, the caramel loosens into a glossy sauce that spills out the moment you invert the ramekin onto a plate. It's the kind of dessert that looks like it came from a restaurant kitchen but comes together with patience and a handful of pantry staples.

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