Creamy Caramel Custard Pie

 Ingredients Quantity

For the Caramel:

• ¾ cup granulated sugar
• 2 tablespoons water

For the Custard Filling:

• 4 large eggs
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 1 teaspoon vanilla extract
• Pinch of salt

For the Crust:

• 1 9-inch pie crust (store-bought or homemade, pre-baked)

 Optional Additions

• A dash of ground nutmeg or cinnamon for warmth
• A tablespoon of dark rum or bourbon for depth
• Orange zest or lemon zest for a citrusy twist
• Shredded coconut mixed into the custard for texture
• Topped with whipped cream or a sprinkle of sea salt for contrast

 Tips for Success

• Don’t burn the caramel — watch closely while it darkens. Golden amber is perfect; anything darker can taste bitter.
• Strain the custard through a fine sieve before pouring it into the crust to ensure a silky texture.
• Bake in a water bath (bain-marie) to prevent cracking and overcooking.
• Let it cool completely before slicing — the custard sets more as it chills.
• Pre-bake the pie crust to avoid sogginess.

 Instructions

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