🔪 Preparation
Step 1: Prepare the Caramel
The key to a perfect caramel custard pie is the caramel. You want it to be smooth, with a deep, golden flavor.
-
Melt the Sugar: In a medium-sized saucepan, add 1 cup granulated sugar over medium heat. Allow the sugar to melt undisturbed, swirling the pan gently as it starts to melt. Continue to cook until the sugar turns into an amber caramel color. Be careful not to burn it.
-
Add Butter: Once the sugar has melted and turned golden, add 3 tablespoons unsalted butter to the pan. Stir carefully until the butter is completely melted and incorporated into the caramel.
-
Add Heavy Cream: Gradually add ½ cup heavy cream, being cautious as the mixture will bubble up. Stir until smooth and creamy. Add a pinch of salt to enhance the flavor, then set the caramel aside to cool slightly.
Step 2: Prepare the Pie Crust
Whether you’re using a store-bought pie crust or making your own, you’ll need to bake the crust before filling it with the custard to ensure it’s perfectly crisp.
-
Blind Bake the Crust: Preheat your oven to 375°F (190°C). If using a store-bought crust, simply place it on a baking sheet. If you’re making your own dough, roll it out to fit a 9-inch pie dish. Dock the bottom of the crust with a fork to prevent it from bubbling up during baking.
-
Bake the Crust: Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans to weigh it down. Bake for 10 minutes, then remove the weights and parchment, and bake for another 5–7 minutes until golden and crisp. Allow the crust to cool completely before filling it.
Step 3: Make the Custard Filling
Now that the crust and caramel are ready, it’s time to prepare the custard filling.
-
Heat the Milk and Cream: In a medium saucepan, combine 1 ½ cups whole milk and 1 ½ cups heavy cream. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Remove from the heat once it’s steaming.
-
Whisk the Eggs and Sugar: In a separate large bowl, whisk together 4 large eggs, ¾ cup granulated sugar, and a pinch of salt. Whisk until smooth and the sugar is dissolved.
-
Temper the Eggs: Gradually add the hot milk and cream mixture to the egg mixture in small increments, whisking constantly. This process, known as tempering, helps prevent the eggs from scrambling. Once the egg mixture is warmed up, pour the rest of the milk mixture in, whisking continuously.
-
Add Vanilla: Stir in 1 tablespoon vanilla extract to the custard mixture.
Step 4: Assemble the Pie
ADVERTISEMENT
ADVERTISEMENT
