Ah, you mean a caramel custard pie—a delicious dessert that combines smooth custard with a layer of caramel and usually a pie crust. I can give you a simple recipe for it if you want! Here’s an easy version:
Ingredients
For the caramel:
- ½ cup sugar
- 2 tablespoons water
For the custard:
- 2 cups milk
- 4 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
For the pie crust:
- 1 ready-made pie crust (or homemade if you prefer)
Instructions
- Preheat the oven: 350°F (175°C).
- Make the caramel:
- In a small saucepan, combine sugar and water.
- Cook over medium heat until it turns golden brown (don’t stir too much, just swirl the pan).
- Immediately pour the caramel into the bottom of your pie dish and tilt to coat evenly.
- Prepare the custard:
- In a bowl, whisk eggs and sugar until smooth.
- Heat milk until warm (not boiling), then slowly pour into the egg mixture while whisking.
- Add vanilla extract.
- Assemble the pie:
- Pour the custard mixture over the caramel in the pie dish.
- Place the pie crust over it or line the dish with crust first (optional, some prefer just custard + caramel).
- Bake:
- Place the pie dish in a larger pan with about 1 inch of hot water (water bath helps custard cook evenly).
- Bake for 45–55 minutes, until custard is set but slightly jiggly in the center.
- Cool & serve:
- Let the pie cool to room temperature, then refrigerate for a few hours.
- To serve, run a knife around the edges and invert onto a plate so caramel is on top.
If you want, I can also give you a shortcut version that skips the water bath and is even easier for beginners—it still turns out creamy and caramel-y!
Do you want me to do that?
