This rich and velvety dessert is perfect for anyone craving a sweet, creamy treat with a hint of caramelized goodness. Easy to make and wonderfully satisfying, it’s sure to become a favorite for any occasion.
Start by heating your oven to 350°F (175°C). In a heavy saucepan over medium heat, mix together the sugar and water for the caramel. Keep stirring constantly until it turns a nice golden brown, which usually takes about 5 to 10 minutes. Pour this caramel into the bottom of a 9x5-inch glass baking dish, making sure it spreads out evenly.
Next, grab a mixing bowl and combine the milk, sugar, eggs, and vanilla extract for the custard. Use an electric mixer to blend everything well. To keep things smooth, pour the custard mixture through a fine mesh strainer right over the caramel in the baking dish.
Pop the dish into the oven and bake until the custard is set but still has a little jiggle in the center—this usually takes around 45 to 55 minutes. When it’s done, take it out and let it cool completely for about 15 to 20 minutes before sticking it in the fridge for at least 6 hours, or even overnight if you have the time.
When you’re ready to serve, run a knife gently around the edges to loosen the custard. Place a plate or platter on top of the dish, then carefully flip it over so the caramel is on top. Lift off the baking dish, and you’re all set to enjoy!
- Use whole milk or a mix of milk and cream for the creamiest texture.
- Don’t overbake; the center should be slightly jiggly when you take it out.
- Let it cool completely before slicing to get clean, neat pieces.
This dessert is rich and smooth, offering a perfect balance of creamy sweetness and a lightly caramelized top. It’s simple to make but feels special, making it a great treat for any occasion.
Serve chilled or at room temperature with a sprinkle of cinnamon or a drizzle of caramel sauce. Fresh berries or a dollop of whipped cream add a nice contrast to the rich flavor.
Keep leftovers covered in the refrigerator for up to 3 days. If you want to store it longer, wrap tightly and freeze, then thaw in the fridge before serving.
