Easy Caramel Custard Recipe

Preheat the oven to 325°F (160°C).

In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally until the sugar melts and turns into a golden caramel color.

Carefully pour the caramel into 4 ramekins or custard cups, swirling to coat the bottom evenly. Set aside.

In a mixing bowl, beat the eggs until well combined. Gradually add in the milk and vanilla extract, stirring until smooth.

Pour the custard mixture into the caramel-coated ramekins.

Place the ramekins into a baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the baking dish from the oven and let the custards cool in the water bath for 10 minutes. Then, remove the ramekins from the water bath and refrigerate for at least 2 hours, or until chilled.

To serve, run a knife around the edges of each custard and invert onto individual serving plates. The caramel sauce will beautifully coat the custard.

Enjoy your delicious Easy Caramel Custard!