Impossible Caramel–Egg Custard Pie
Ingredients
For the Caramel
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¾ cup granulated sugar
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2 tbsp water
For the Custard
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4 large eggs
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1 (12-oz / 354 ml) can evaporated milk
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1 cup whole milk
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½ cup granulated sugar
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2 tsp vanilla extract
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Pinch of salt
Instructions
1. Make the Caramel Base
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In a small heavy saucepan, combine ¾ cup sugar + 2 tbsp water.
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Cook over medium heat, swirling (don’t stir), until the sugar melts and turns deep golden amber.
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Quickly pour the caramel into a 9-inch deep pie dish, tilting to coat the bottom evenly.
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Set aside to cool and harden.
2. Make the Impossible Custard
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Heat oven to 350°F (175°C).
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In a bowl, whisk together:
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4 eggs
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evaporated milk
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whole milk
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½ cup sugar
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vanilla
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salt
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Whisk until smooth — mixture will be thin.
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Pour gently over the hardened caramel in the pie dish.
3. Bake
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Place the pie dish into a larger baking pan.
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Pour hot water into the larger pan halfway up the pie dish (water bath).
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Bake 45–60 minutes, or until:
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center is just slightly jiggly,
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a knife inserted near the center comes out clean.
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4. Cool & Flip
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Cool completely, then chill for at least 2 hours.
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Run a thin knife around the edges.
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Invert onto a plate in one motion.
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The caramel will flow over the custard like flan.
Texture & Flavor
✔ Ultra-smooth custard
✔ Buttery caramel top
✔ Soft "impossible" crust formed during baking
✔ Very flan-like but sliceable
- 2 cups milk
- 1/4 cup butter melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/2 cup biscuit baking mix (bisquick)
- 1/2 cup coconut flaked, optional
Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie place.
Sprinkle coconut on top, if desired.
Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting...enjoy the egg custard pie with caramel !
Egg custard pie recipes: amazing-egg-custard-pie
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