Few desserts feel as luxurious as a silky, trembling custard with a glossy pool of caramel cascading down the sides — and this one delivers exactly that. For anyone managing oral allergy syndrome, desserts can be a minefield of raw fruits, nuts, and botanical triggers hiding in unexpected places, but this recipe sidesteps all of that entirely. The ingredient list is beautifully stripped back: just milk, eggs, sugar, and salt come together into something that tastes far more indulgent than its simplicity suggests. The gentle water bath is the real secret here, coaxing the custard into that signature slow, unified wobble without any rubbery edges or curdled texture. Straining the mixture before it goes into the ramekins ensures every bite is impossibly smooth. After a few hours in the fridge, you get a chilled, set custard that unmolds dramatically onto the plate with a satisfying swoosh of amber caramel sauce. It's an elegant make-ahead dessert that proves you don't need a long ingredient list — or any risky raw produce — to impress.
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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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