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Ingredients
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Custard
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves.
- 2
Cook the Caramel
Increase the heat to medium-high and bring the mixture to a boil. Do not stir. Swirl the pan occasionally to ensure even cooking. Cook until the caramel turns a deep amber color, about 8-10 minutes.
- 3
Transfer Caramel to Mold
Quickly pour the caramel into a 1-pint baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
- 5
Mix Eggs and Sugar
In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until well combined and slightly thickened.
- 6
- 7
Pour Custard into Mold
Pour the custard mixture over the hardened caramel in the prepared baking dish.
- 8
- 9
Cool and Refrigerate
Once baked, remove the baking dish from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight.
- 10
Serve
To serve, run a knife around the edges of the custard, then invert onto a serving plate. The caramel will flow over the custard. Slice and enjoy!
