Pork Free Caramel Custard
Silky, golden, and crowned with a glossy pool of amber caramel, this baked custard is the kind of dessert that looks far more impressive than the effort it actually demands. The ingredient list is refreshingly short — just milk, eggs, sugar, and a pinch of salt — so there's nothing hidden to worry about, and every component is naturally free of pork and pork-derived additives. The technique is what makes it special: a slow water bath in the oven coaxes the eggs into an impossibly smooth, trembling set, while the hand-made caramel develops deep, complex flavor in under ten minutes on the stovetop. Tempering the hot milk into the egg mixture gradually is the one step worth taking your time on, because it's what keeps the texture luxuriously creamy rather than grainy. After a few hours in the refrigerator, the caramel liquefies into a flowing sauce that cascades over the custard the moment you unmold it onto the plate. It's an elegant finish to any dinner, and the kind of recipe you'll find yourself coming back to again and again.
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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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