You searched for “Creamy Caramel Custard Pie”—and you’ve found a true gem. Imagine crème caramel fused with a classic custard pie: a buttery, flaky crust filled with silky, vanilla-scented custard, topped with a glossy, bittersweet caramel layer that cracks gently beneath your fork.
Think flan meets French silk pie: rich yet light, perfectly sweet, and irresistibly smooth. Even better? You need only seven simple ingredients—no water bath, no thermometer, no stress.
Let’s bake a dessert that tastes straight out of a Parisian bakery… right from your own kitchen.
Why You’ll Love This Pie
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Two desserts in one: caramel + custard
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Ready in about 50 minutes (mostly hands-off)
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Works with store-bought or homemade crust
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Naturally nut-free
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Even better the next day as the flavors meld
Ingredients
For the Crust
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1 (9-inch) unbaked pie crust
➡️ Blind-bake for 10 minutes if needed.
For the Custard Filling
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1½ cups whole milk
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1 cup heavy cream
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½ cup granulated sugar
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4 large eggs, room temperature
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1 tsp pure vanilla extract
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¼ tsp fine salt
For the Caramel Topping
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¾ cup granulated sugar
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3 tbsp water
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¼ cup warm heavy cream
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1 tbsp unsalted butter
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¼ tsp flaky sea salt
Pro tip: Always use room-temperature eggs. Cold eggs can cause a lumpy custard.
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