Ingredients:
For the Caramel:
1 cup granulated sugar
1/4 cup water
1 tbsp unsalted butter
1/4 cup heavy cream
Pinch of salt
For the Custard:
1 1/2 cups whole milk
1/2 cup heavy cream
4 large eggs
2/3 cup granulated sugar
1 tsp vanilla extract
Pinch of salt
For the Pie Crust:
1 premade pie crust or homemade crust (baked)
Instructions:
Make the Caramel:
In a medium saucepan, heat sugar and water over medium heat, stirring gently until the sugar dissolves.
Once dissolved, stop stirring and let the sugar cook until it turns a golden amber color (about 5-7 minutes). Watch closely to prevent burning.
Remove from heat and quickly stir in butter until smooth. Carefully add heavy cream and a pinch of salt, stirring until fully combined. Set aside.
Prepare the Custard:
Preheat the oven to 350°F (175°C). If using a premade crust, bake it according to package instructions and set aside to cool.
In a saucepan, heat milk and heavy cream over medium heat until warm, but not boiling.
In a separate bowl, whisk eggs, sugar, vanilla, and a pinch of salt. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
Once combined, strain the mixture through a fine mesh sieve to remove any curdled bits.
Assemble the Pie:
Pour the caramel sauce into the bottom of the baked pie crust.
Carefully pour the custard mixture over the caramel.
Bake:
Place the pie in the oven and bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. You can check for doneness by inserting a knife or toothpick into the center; it should come out clean.
Let the pie cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Serve:
Once chilled, slice and serve. The caramel will create a deliciously sweet layer on the bottom of the pie.