Here’s a recipe for a Creamy Caramel Custard Pie that combines the rich flavors of caramel with the smoothness of a custard filling. This dessert is perfect for any occasion!
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 tsp lemon juice (optional, helps prevent crystallization)
For the Custard:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
For the Pie Crust:
- 1 prepared pie crust (store-bought or homemade)
Instructions:
1. Prepare the Caramel:
- In a medium saucepan, combine sugar, water, and lemon juice. Stir over low heat until sugar dissolves completely.
- Increase the heat to medium-high and bring it to a boil. Do not stir while it’s boiling.
- Let the sugar mixture cook until it turns a deep amber color (this takes about 10-12 minutes). Watch it carefully to avoid burning.
- Once it reaches the desired color, remove from heat immediately. Let it cool for a few minutes before carefully pouring the caramel into the bottom of the prepared pie crust. Set aside.
2. Prepare the Custard:
- Preheat the oven to 325°F (165°C).
- In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot (but not boiling).
- In a separate bowl, whisk together eggs, vanilla, and salt until smooth.
- Slowly add the hot cream mixture into the eggs, whisking constantly to prevent curdling. Pour the mixture back into the saucepan and cook over low heat for 3-4 minutes, stirring constantly, until the custard is slightly thickened.
- Remove from heat and strain the custard through a fine mesh sieve into a bowl to remove any curdled bits or bubbles.
3. Assemble the Pie:
- Pour the custard mixture over the caramel in the pie crust, being careful not to disturb the caramel too much.
- Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
4. Cool and Serve:
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set.
- When ready to serve, run a knife around the edges of the pie to loosen it. Invert the pie onto a serving plate so that the caramel is on top.
- Slice and enjoy the creamy, caramel-infused goodness!
This creamy caramel custard pie is a luxurious and decadent dessert, perfect for the holidays or special occasions. Enjoy!
