Caramel Custard

This custard sets softly and slices cleanly. Chill it well so the caramel stays glossy.

Ingredients

Caramel

• 1/2 cup sugar
• 2 tbsp water

Custard

• 2 cups milk
• 3 large eggs
• 1/2 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

Steps

1. Heat oven to 325F. Place a 7-inch pan in a larger roasting pan.
2. Cook sugar and water until amber. Pour into the pan and tilt to coat.
3. Warm milk until steaming. Whisk eggs, sugar, vanilla, and salt.
4. Slowly whisk in warm milk. Strain into the caramel-lined pan.
5. Add hot water to the roasting pan halfway up the sides.
6. Bake 35 to 40 minutes until just set with a slight jiggle.
7. Chill 4 hours, then invert onto a plate.

Notes

• Do not overbake or the custard will turn grainy.
• Chill overnight for the cleanest slices.