This caramel custard dessert is delicious and tantalizing, loved for its rich and creamy texture and sweet caramelised topping. This popular dessert has a smooth consistency that melts in the mouth to create the perfect experience for any special occasion. This is the most straightforward preparation recipe for caramel custard. The following ingredients will take the minimum time needed to prepare: sugar, eggs, milk, and vanilla extract. Preparing the caramel is what starts the recipe for caramel custard. In a pan, sugar is melted until golden brown and turns into a deep caramel sauce, then poured at the bottom of ramekins or a baking dish. The custard is then prepared by whisking together eggs, milk, sugar, and vanilla extract till smooth, and carefully put over the caramel base. But to achieve that perfect texture, the ramekins or baking dish is then placed in a water bath and subsequently baked in the oven until the custard sets. It's cooled when done and chilled in the refrigerator for proper maturity of the flavours. Then the custard would be inverted onto a plate once it's ready to be served, revealing the caramel sauce that comes on top with each slice. This caramel custard recipe is just a sure crowd-pleaser because of its creamy texture and rich flavour of caramel. And whatever time you are eating it, whether after dinner or during some festive gathering, this traditional dessert will undoubtedly impress and satisfy your sweet cravings.

• 2 eggs
• 1 cup milk
• 5 tbsp white sugar
• Caramel syrup

• First, preheat the oven.
• As from earlier, it should be set at 350 degrees Fahrenheit or 175 C. With that set, you will now bake your caramel custard so that the mix is perfectly cooked. To start, mix in a heavy saucepan 1/4 cup sugar with one tablespoon of water. Toss lightly to moisten the sugar thoroughly.
• Place the saucepan over medium heat and bring the mixture to boil.
• Once it starts boiling, reduce the heat to medium-low. Allow the sugar to caramelise undisturbed until it reaches a syrupy amber colour.
• This should take roughly 5 minutes, though do not stir the mixture because that would cause crystallisation
• If it goes golden brown, turn off your stove and stop all your utensils. Allow the boil to cease, then stir in 1 tablespoon of hot water.
• Keep an eye out because adding the water will cause the caramel to splutter.
• Stir gently until the water dissolves and the caramel is melted.
• Pour the prepared caramel syrup into an 8x8-inch baking dish and smooth to cover the bottom.
• Let the dish sit while you prepare the custard mixture. Heat Milk In a saucepan, combine 2 cups of milk with five tablespoons of sugar. Place the saucepan over low heat and warm it gently over heat. Stir it occasionally till the sugar is dissolved. Don't let milk boil.
• Remove the saucepan from the heat as soon as you warm the milk and the sugar dissolves. In a bowl, crack three large eggs. Whisk the warm milk mixture into the eggs gradually, careful not to start cooking the eggs. Whisk until well combined and smooth
• Add the mixture to the caramel. Drizzle the egg and milk mixture over the caramel in the baking dish.
• The caramel will come to the top, which is perfectly fine
• . Prepare a larger baking dish for a water bath for the custard. Place the 8x8-inch baking dish of custard in the larger baking dish.
• Fill the outer pan about 1/2 inch up the sides of the inner pan with hot water.
• This water bath poaches gently in the oven so the custard won't curdle on you.
• Place the setup in the oven. Bake for about 45 minutes or when set. You can check that is done by poking the centre of the custard with a toothpick it should come out clean.
• Once baked, very carefully pull the baking dish out from the oven. Let cool in the pan for about 10 minutes; it will set.
• Store it in a refrigerator to chill for at least one hour before serving. That allows flavours to mingle, and it is cooling.
• Now, run a knife around the edges of the custard loosening from the baking dish. Cut into squares and serve immediately. It can be served straight from the pan onto a serving platter, so the custard can have the caramel sauce drizzled over.