Creamy Caramel Custard Pie

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Ah, a classic dessert with a luxurious twist! A Creamy Caramel Custard Pie combines a silky, smooth custard filling with the deep, rich flavor of caramel, all nestled in a flaky crust. It’s like a crème brûlée and a custard pie had a beautiful baby.

Here’s a comprehensive recipe and guide to creating this stunning pie.

The Blueprint: Three Components

This pie is built in three distinct layers, and you can choose to make them all from scratch or use a couple of clever shortcuts.

  1. The Crust: A pre-baked pie shell.
  2. The Caramel Layer: A layer of liquid gold at the bottom.
  3. The Custard Filling: A rich, creamy, and smooth vanilla custard that sets perfectly.

Recipe: Creamy Caramel Custard Pie (Flan Coincido)

This version is inspired by the magical “Flan Coincido” or “Magic Custard Pie,” where a single batter separates into a caramel layer, a custard layer, and a crust as it bakes. It’s foolproof and incredibly impressive.

Ingredients:

For the Caramel:

· 1 cup (200g) granulated sugar
· 1/4 cup water
· Pinch of salt
· (Optional) 1/4 teaspoon vanilla extract or a tablespoon of rum after cooking

For the Custard Filling:

· 4 large eggs, at room temperature
· 1 can (14 oz / 396g) sweetened condensed milk
· 1 can (12 oz / 354ml) evaporated milk (or use 1 ½ cups heavy cream for a richer taste)
· 1 teaspoon vanilla extract
· 1/4 teaspoon salt

For the Crust:

· 1 unbaked 9-inch deep-dish pie crust (store-bought or homemade)

Instructions:

Step 1: Prepare the Caramel

  1. Work Safely: Melted sugar is extremely hot. Have your pie crust ready and nearby.
  2. Combine: In a medium, heavy-bottomed saucepan, combine the sugar and water. Stir just until the sugar looks like wet sand.
  3. Cook: Place over medium-high heat and bring to a boil. Once boiling, DO NOT STIR. You can swirl the pan gently if one area is coloring faster than another.
  4. Watch Closely: The mixture will bubble and slowly change color from clear, to yellow, to a deep amber. This can take 5-10 minutes. Wait for it to smell nutty and look like the color of a penny.
  5. Pour: Immediately and carefully pour the hot caramel into the bottom of your unbaked pie crust. Using oven mitts, quickly tilt the pan to coat the bottom in a thin, even layer. It will harden quickly—this is normal. Set aside to cool while you make the filling.

Step 2: Make the Custard Filling & Assemble

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Blend: In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend on medium speed for about 45-60 seconds until completely smooth and frothy. This is key for a silky texture.
  3. Strain (Pro-Tip): For an absolutely flawless custard, pour the blended filling through a fine-mesh sieve into a large measuring cup or bowl. This catches any unmixed egg bits or bubbles.
  4. Pour: Slowly and gently pour the strained custard filling over the hardened caramel layer in the pie crust.

Step 3: The Water Bath Bake

This is the secret to a creamy, non-rubbery, and crack-free custard.

  1. Prepare the Bath: Place the filled pie dish into a large, high-sided roasting pan. Pull the oven rack out slightly and place the pan on it.
  2. Add Water: Carefully pour hot (almost boiling) water into the roasting pan, around the pie dish, until it comes about halfway up the sides of the pie dish.
  3. Bake: Carefully push the rack back in and bake for 50-70 minutes. The pie is done when the edges are set, but the center still has a slight jiggle (like Jell-O) when you gently shake the pan. A knife inserted near the center should come out clean.
  4. Cool: Remove the pie from the water bath and place it on a wire rack to cool completely to room temperature.
  5. Chill: Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This is non-negotiable for the flavors to meld and the custard to set perfectly.

Serving & The Big Reveal

  1. Run a Knife: Before serving, run a thin, sharp knife around the inside edge of the pie crust to loosen it.
  2. The Flip (Optional but Dramatic): Place your serving plate upside-down over the top of the pie dish. In one confident, swift motion, flip the entire thing over. The pie should release onto the plate, revealing the beautiful, now-liquid caramel cascading over the top.
  3. Slice and Serve: If you don’t flip it, simply slice and serve from the pie dish—the caramel will be at the bottom for each delicious bite.

Pro-Tips & Variations:

· No-Fuss Caramel Shortcut: Gently warm a jar of store-bought dulce de leche or caramel sauce until it’s pourable. Spread it in the bottom of the unbaked crust. (Note: this version may not create the same liquid caramel effect when flipped, but the flavor is still fantastic).
· Flavor Twists:
· Coffee: Add 1-2 teaspoons of instant espresso powder to the blender with the custard.
· Coconut: Use coconut milk instead of evaporated milk and add a 1/2 teaspoon of coconut extract.
· Orange: Add 1 tablespoon of orange zest to the custard filling.
· Troubleshooting: If you see tiny bubbles on top after baking, don’t worry! A long chill in the fridge will make the texture incredibly smooth.

Enjoy this magnificent, creamy, and decadent dessert

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