That deep amber caramel is the whole show here — sugar cooked slowly until it turns the color of dark honey, then poured into the pan to harden into a glassy, bittersweet layer before the custard goes in. Whole eggs and extra egg yolks give the custard its silky, rich body, while a touch of vanilla and a pinch of salt round out the flavor without any heaviness. Straining the mixture before baking is the trick to that perfectly smooth, glassy top, and the low, slow water bath keeps the texture wobbly-soft instead of firm or puffed. After an overnight chill, unmolding it is the fun part: one confident flip and the caramel comes cascading down over the custard like a sauce. It's a classic make-ahead dessert that fits neatly into a lactose free spread, no one at the table will know it took any extra thought to get here.
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A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan or pie dish in a large roasting pan and set aside.
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 10–12 minutes. Watch closely once it begins to color, as it can darken quickly.
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