Shellfish Free Caramel Custard
Few desserts are as quietly showstopping as a silky caramel custard that slides out of its ramekin in one perfect, glossy moment. The deep amber caramel is made from scratch by cooking sugar and water until it hits that rich, slightly bitter sweetness, then it pools around the bottom of each ramekin before the custard is even poured. Whole milk, eggs, and a touch of salt come together into a mixture that gets gently tempered and strained so the final texture is impossibly smooth. A water bath in the oven keeps the heat even and gentle, which is exactly what gives this custard its signature wobble and creamy consistency. This is naturally free from any seafood or shellfish concerns — every ingredient is straightforward pantry staple, so there's nothing to second-guess. The hardest part is honestly the patience: chilling the custard for at least three hours before unmolding is what lets that caramel sauce flow down the sides in the most satisfying way. Serve it on a rimmed plate and watch it disappear fast.
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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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