Here’s a classic caramel custard pie recipe—silky custard with a deep caramel flavor, baked in a flaky crust. It’s sometimes called caramel flan pie.
🍮 Caramel Custard Pie
Ingredients
For the caramel
- ¾ cup sugar
- 3 tbsp water
For the custard
- 2 cups whole milk
- 3 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
For the crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
1. Make the caramel
- In a saucepan, combine sugar and water over medium heat.
- Cook without stirring until the mixture turns deep amber.
- Immediately pour the caramel into the pie crust, tilting to coat the bottom evenly.
⚠️ Be careful—caramel is extremely hot. - Let it harden while you prepare the custard.
2. Prepare the custard
- Preheat oven to 325°F (160°C).
- Heat milk in a saucepan until warm (not boiling).
- In a bowl, whisk eggs, sugar, salt, and vanilla.
- Slowly pour warm milk into the egg mixture while whisking (to avoid curdling).
3. Assemble & bake
- Carefully pour custard mixture over the hardened caramel.
- Place pie on a baking sheet.
- Bake for 45–55 minutes, until the center is just set (slight jiggle).
- Cool completely, then refrigerate for at least 4 hours.
Serving
- Serve chilled
- Optional toppings: whipped cream, extra caramel drizzle, or a sprinkle of sea salt
If you’d like, I can also:
- Make a no-bake version
- Adapt it to coconut milk or dairy-free
- Turn it into a filipino-style leche flan pie
- Help with troubleshooting (weeping custard, burnt caramel, etc.)
Just tell me 😊
