About This Recipe
A baked custard pie featuring caramelized sugar and velvety egg custard in a pre-baked crust. Preparation requires approximately 45 minutes active time plus 4 hours chilling. Yields one 9-inch pie serving 8-10 portions.
Why You’ll Love This Recipe
- Contrast of bitter caramel and sweet custard
- Smooth, creamy texture without gelatin
- Make-ahead dessert for entertaining
- Uses basic pantry ingredients
- Water-bath baking prevents curdling
Ingredients
Crust
- 1 pre-baked 9-inch pie crust (regular or graham cracker)
Caramel
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- 2 tbsp (30g) unsalted butter
- ¼ cup (60ml) heavy cream
- ½ tsp salt
Custard
- 4 large eggs
- 2 cups (480ml) whole milk
- ⅓ cup (65g) granulated sugar
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
Step by Step Instructions
- Preheat oven to 325°F (160°C). Place pre-baked pie crust in pie dish.
- Make caramel: Combine sugar and water in heavy saucepan. Cook over medium-high heat without stirring until amber-colored (10-12 minutes).
- Remove from heat. Carefully whisk in butter, then cream and salt (mixture will bubble vigorously).
- Immediately pour caramel into pie crust, tilting to coat bottom. Set aside to harden (15 minutes).
- Make custard: Whisk eggs until uniform. Gradually whisk in milk, sugar, vanilla, and nutmeg.
- Strain custard through fine-mesh sieve over caramel layer.
- Place pie dish in large roasting pan. Pour hot water into roasting pan until halfway up pie dish sides.
- Bake 45-55 minutes until center jiggles slightly when nudged.
- Remove from water bath. Cool completely on wire rack (2 hours).
- Refrigerate uncovered at least 4 hours before serving.
FAQ
Can I use store-bought caramel sauce?
Yes, but texture will be softer. Use ¾ cup thick caramel sauce.
Why is my caramel crystallizing?
Sugar crystals form if pan is disturbed during cooking or if undissolved sugar remains on sides.
Can I make this without water bath?
Water bath ensures gentle, even heating. Omitting it risks curdled texture.
You Must Know
- Caramel continues cooking after removal from heat – pull off heat when slightly lighter than desired color
- Use room temperature ingredients to prevent premature caramel hardening
- Straining custard removes chalazae and ensures smooth texture
- Do not cover during refrigeration to prevent condensation on surface
Storage Tips
- Refrigerate covered up to 4 days
- Do not freeze – custard separates upon thawing
- Apply whipped cream topping immediately before serving
- Store leftovers with plastic wrap pressed directly against custard surface
- Weeping liquid indicates overbaking or temperature fluctuations