Pistachio Free Caramel Custard

Few desserts are as quietly showstopping as a perfectly turned-out caramel custard, with its glossy amber sauce pooling around a silky, trembling dome. The ingredient list is refreshingly short — just sugar, whole milk, eggs, and a pinch of salt — so there's no hunting through labels or worrying about shared processing facilities that handle tree nuts. The caramel is made from scratch by cooking sugar and water until it hits that deep, rich amber, which means you're in full control of every element from start to finish. Tempering the hot milk slowly into the egg mixture and straining the custard before it goes into the ramekins are the two small techniques that make the texture impossibly smooth. A gentle water bath in the oven keeps the heat even and prevents any rubbery edges, and the long chill in the fridge is what locks in that clean, wobbling set. When you flip each ramekin onto a plate and watch the caramel cascade down, it feels like a restaurant moment you pulled off entirely at home.

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