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Salted caramel custards are rich, silky, and indulgent in the best way. The caramel has deep, toffee-like flavor, just enough salt to keep it balanced, and a cool, creamy texture that melts on your tongue. A final pinch of flaky sea salt makes each bite pop.
Here’s Why This Caramel Custard Recipe Works
Slow-melt caramel method: Letting the sugar melt gradually builds a deep, complex flavor and keeps bitterness at bay, giving you caramel that’s dark but never burnt.
Gentle egg tempering: Adding the hot caramel mixture slowly to the yolks protects them from scrambling, so the baked custard stays perfectly smooth from edge to center.
Low-and-slow baking: A gentle oven temperature cooks the custard evenly without a water bath, preventing cracks and keeping the texture smooth and creamy.
Flaky sea salt finish: A light sprinkle just before serving sharpens the caramel’s sweetness, adds a hit of crunch, and makes each bite pop.
If you’re a fan of silky, baked custards, you might also like my spiced Pumpkin Flan or my classic Vanilla Crème Brûlée.
Recipe Tips
Watch the sugar closely: Once it starts to melt, caramel can go from golden to burnt in seconds. Keep swirling, not stirring, for the smoothest caramel sauce.
Temper the yolks: Adding the hot caramel mixture gradually to the yolks prevents curdling and keeps the baked custard silky.
Bake low and slow: A gentle oven temperature cooks the caramel custard pudding evenly without a water bath, keeping the texture smooth from edge to center.
Strain for extra smoothness: Pour the custard mixture through a fine-mesh sieve before baking to catch any tiny bits of egg for a flawless, creamy dessert.
Cool completely before chilling: Let them reach room temperature first to prevent condensation from watering down the tops.
Salt at the end: Sprinkle just before serving so the flakes stay crisp and visible.
Troubleshooting
Grainy caramel custard happens when the eggs overcook. Pull them out when the center still has a slight jiggle.
It’s optional, but straining through a fine-mesh sieve before baking removes any tiny bits of cooked egg, giving you a perfectly smooth and creamy dessert.
If you love salted caramel, my homemade Salted Caramel Sauce is just as indulgent and perfect for drizzling over ice cream, brownies, or fresh fruit.
Caramel Custard Pudding
These salted caramel custards walk the line between creamy comfort and restaurant-level dessert. This is the kind of creamy baked custard that’s simple enough for a lazy weekend, yet elegant enough to close out a dinner party.
Just don’t be shy with that final pinch of salt. For another creamy, old-fashioned dessert with rich caramel notes, try my Butterscotch Pie.
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Salted Caramel Custard
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Ingredients
- 6 egg yolks
- ¼ teaspoon salt
- 4 cups heavy cream
- 1 cup granulated sugar, 200 grams
- ¼ cup water
- 1 teaspoon pure vanilla
- large-flake sea salt (such as Maldon), for garnish
Instructions
- Preheat the oven to 225°F. Adjust the oven rack in the middle position.
- Add the egg yolks to a large bowl, whisking until well combined, set aside.
- In a medium saucepan, set over low heat, bring the cream to a slow simmer, do not allow to boil.
- Meanwhile, in a large saucepan, combine the sugar and water, bring to a boil over medium-high heat and cook until the mixture turns a deep amber, about 5 minutes.
- Remove the pan from the heat and carefully whisk the hot cream into the caramel. It will foam, bubble, and spit. Keep whisking until smooth, then stir in the vanilla. Set aside to cool slightly.
- Slowly pour the cream mixture into the eggs, whisking constantly until the custard is well combined and smooth.
- Set a fine-mesh strainer over a bowl and strain the custard, discarding any bits of egg left in the strainer.
- Place six 6-ounce ramekins or jars on a baking sheet and fill each with the custard mixture. Transfer to the oven and bake for 45-55 minutes.
- Transfer the custards from the oven and cool to room temperature, then place them into the refrigerator to chill completely, about 3 hours or overnight.
- Serve the custards garnished with a sprinkling of large, flaky Maldon salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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