Creamy Caramel Custard Pie

Of course! A Creamy Caramel Custard Pie is a decadent dessert that combines a smooth, rich custard filling with the deep flavor of caramel, all in a flaky crust. It’s similar to a classic French flan au caramel but in pie form.

Here’s a comprehensive recipe and guide.

This recipe breaks down into three main components: the caramel layer, the custard filling, and the crust. You can use a pre-made crust for ease or make your own.

Ingredients:

For the Crust:

· 1 9-inch pie crust, pre-baked and cooled (use a store-bought crust or your favorite recipe. A graham cracker crust is also a delicious option!)

For the Caramel Layer:

· 1 cup granulated sugar
· ¼ cup water
· Pinch of salt
· (Optional) 2-3 tablespoons hot water, if needed

For the Custard Filling:

· 4 large eggs
· ½ cup granulated sugar
· ¼ teaspoon salt
· 1 teaspoon vanilla extract
· 2 cups heavy cream (or whole milk for a slightly lighter version)
· 1 cup whole milk
· Freshly grated nutmeg (optional)

Instructions:

Part 1: Make the Caramel

Prepare: Have your pre-baked pie crust ready and nearby. Also, have a oven mitt ready.
Combine: In a medium, heavy-bottomed saucepan (light-colored is best so you can see the color change), combine the 1 cup sugar and ¼ cup water. Stir gently just to moisten the sugar.
Cook: Place the saucepan over medium-high heat. Do not stir again. Swirl the pan occasionally if you see spots browning faster than others.
Watch Closely: The mixture will bubble and eventually begin to change color from clear to amber. This can take 5-10 minutes. Once it reaches a deep amber color (like iced tea), immediately remove it from the heat. It will continue to darken off the heat.
Pour: Working quickly but carefully (the caramel is extremely hot!), pour the caramel directly into the bottom of your pre-baked pie crust. Using oven mitts, tilt the pan to swirl the caramel and coat the entire bottom evenly. Set aside to harden and cool completely. It will crack when you pour the filling in—this is normal!

Part 2: Make the Custard Filling & Bake

Preheat Oven: Preheat your oven to 325°F (160°C). Place a baking dish or sheet pan on the middle rack (you will place the pie plate on this later for a water bath).
Whisk Eggs: In a large bowl, whisk the eggs, ½ cup sugar, and salt together until just combined. Avoid whisking too vigorously to prevent creating too many air bubbles.
Warm Dairy: In a saucepan, heat the heavy cream and milk over medium heat until it is just warm to the touch (about 120°F / 50°C) and small bubbles form around the edge. Do not boil.
Temper the Eggs: Very slowly, in a thin stream, pour the warm cream mixture into the egg mixture while whisking constantly. This gradual process prevents the eggs from scrambling.
Add Flavor: Whisk in the vanilla extract. Strain the entire mixture through a fine-mesh sieve into a large measuring cup or bowl. This step is key for an ultra-smooth custard, as it removes any cooked egg bits or foam.
Assemble for Baking: Place your pie crust with the hardened caramel on the preheated baking sheet in the oven. Carefully pour the strained custard filling over the caramel. If using, grate a little fresh nutmeg on top.
Water Bath: Carefully pour hot water into the baking sheet around the pie plate until it comes about halfway up the sides of the pie plate. This water bath (bain-marie) ensures gentle, even cooking.
Bake: Bake for 45-60 minutes, or until the edges of the custard are set but the center still has a slight jiggle (like Jell-O) when you gently shake the pan.
Cool: Remove the pie from the water bath and place on a wire rack to cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight. This chilling time is essential for the custard to fully set and for the caramel layer to liquefy.

Part 3: Serve

To Unmold (Optional but impressive): Run a thin, sharp knife around the edge of the pie to loosen it. Place a serving plate upside-down over the pie plate. Quickly and confidently flip it over. The pie should slide out, revealing the beautiful caramel layer on top. If you used a pie plate with a sloped edge, it’s often easier to just slice and serve directly from the pan.
Slice and Serve: Use a sharp knife dipped in hot water for clean slices. The caramel will form a delicious sauce.

Tips for Success:

· Don’t Burn the Caramel: The line between deep amber and burnt is thin. If it starts to smoke, it’s going too far. It’s better to have a lighter caramel than a bitter, burnt one.
· Straining is Non-Negotiable: For the creamiest, silkiest texture, do not skip straining the custard mixture.
· Patience with Chilling: The pie must be completely chilled to set properly and for the caramel to become saucy. Rushing this step will result in a runny pie.
· Variation – Dulce de Leche Shortcut: You can create a simpler version by using store-bought dulce de leche. Spread 1 cup of dulce de leche on the bottom of the baked crust, then pour the custard filling over it and bake. The layers will merge during baking for a delicious, though less defined, caramel flavor.

Enjoy this incredibly rich and classic dessert

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