Ingredients
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
- Pinch of salt
For the Custard Filling:
- 4 large egg yolks
- 1 whole egg
- ½ cup (100g) granulated sugar
- 2 tbsp cornstarch
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
For the Caramel Topping:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed
- 2 tbsp (28g) unsalted butter
- ½ tsp vanilla extract
- Pinch of sea salt
Optional Garnish:
- Whipped cream
- Flaky sea salt
- Toasted coconut
Instructions
Make the Crust:
- Preheat oven to 350°F (175°C). Mix crumbs, sugar, melted butter, and salt.
- Press firmly into a 9-inch pie dish. Bake for 8-10 mins, then cool.
Prepare the Custard:
- Whisk egg yolks, whole egg, sugar, and cornstarch in a bowl.
- In a saucepan, heat milk and cream until steaming (not boiling). Slowly temper into egg mixture.
- Return to heat; cook on medium, stirring constantly, until thickened (5-7 mins). Strain, then stir in vanilla and salt.
- Pour into crust, cover with plastic (touching surface), and chill 4+ hours.
Make the Caramel:
- In a clean saucepan, melt sugar and water over medium heat (do not stir!). Swirl pan until golden amber.
- Off heat, carefully whisk in warm cream (it will bubble!), then butter, vanilla, and salt. Cool slightly.
- Pour over chilled custard, tilting to coat evenly. Chill 1 hour to set.
Serve:
Slice cold, garnish with whipped cream and a sprinkle of sea salt.
Pro Tips:
Smooth custard? Strain to remove any cooked egg bits.
Caramel too thick? Add 1 tbsp hot water to thin.
No-bake option? Use store-bought caramel sauce (warmed for drizzling).
Make ahead: Keeps refrigerated for 3 days (cover tightly).
This velvety, caramel-kissed pie is a dreamy cross between flan and cheesecake! Let me know if you try it.
