Step 3: Prepare the Custard
- Warm the milk and cream: In a saucepan, gently heat the milk and cream until just warm (do not boil).
- Mix eggs and sugar: In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
- Temper the eggs: Slowly pour the warm milk mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Strain (optional): For an extra smooth custard, strain the mixture through a fine sieve.
Step 4: Assemble and Bake
- Layer the pie: Pour the slightly cooled caramel over the pie crust. Carefully pour the custard over the caramel.
- Bake: Preheat your oven to 325°F (160°C). Bake the pie for 40–50 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool: Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight. This will help the custard set fully and the caramel layer to firm up.
Step 5: Serve and Enjoy
- Slice carefully: Use a sharp knife dipped in hot water for clean slices.
- Optional toppings: Whipped cream, a drizzle of extra caramel, or a sprinkle of sea salt elevate the flavors even more.
- Savor: Each bite delivers a perfect balance of creamy custard and sweet, buttery caramel.
Tips for Success
- Patience is key: Let the caramel cool slightly before adding the custard to prevent mixing layers.
- Use room temperature eggs: This ensures even cooking and smooth custard texture.
- Check doneness carefully: Custard should wiggle slightly in the center; it will continue to set as it cools.
With this Creamy Caramel Custard Pie, you’ll impress family and friends with a dessert that looks gourmet but is surprisingly easy to make. The combination of silky custard and rich caramel is pure bliss. Perfect for holidays, dinner parties, or a special weekend treat.
If you want, I can also create a shortcut version with no-bake steps for an even quicker creamy caramel custard pie. Do you want me to do that?
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