Peanut Free Caramel Custard
Silky, golden, and draped in a glossy amber caramel sauce, this classic custard is the kind of dessert that feels far more impressive than the short ingredient list suggests. Every element — from the deep, bittersweet caramel to the trembling, barely-set custard — comes together using nothing but pantry staples like sugar, whole milk, eggs, and a pinch of salt. There are no hidden additives, no processed mixes, and absolutely no nut-derived ingredients to worry about, making it a genuinely safe and satisfying choice for anyone navigating peanut concerns. The water bath technique is the real secret here: it surrounds the ramekins with gentle, even heat so the custard sets slowly into that signature silky wobble without curdling or cracking. Tempering the eggs by streaming in hot milk gradually keeps the texture impossibly smooth, and straining the mixture before baking ensures a flawless, lump-free result. After a few hours in the fridge, the caramel liquefies into a rich, pourable sauce that cascades down the sides the moment you unmold it onto the plate. It's an elegant, crowd-pleasing finish to any meal — and once you've made it from scratch, store-bought versions simply won't compare.
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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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