Today I made Caramel Custard Pie!
3/4C sugar, 3T water, 1/2C sugar, 2T cornstarch, 1/4t salt, 3 1/2C milk, 1C heavy cream, 1t lemon zest, 2 eggs, lightly beaten, 1 unbaked pie shell
Boil the 3/4 sugar and 3T water in heavy saucepan until very pale amber, about 8-10 minutes. Do NOT stir. Remove from heat immediately.
Pour into pie shell. Mixture will solidify quickly in clumps. Do NOT stir.
[The saucepan can be cleaned easily with a short soak in water.
Stir milk, cream, sugar, cornstarch and salt over medium heat until lightly boiling and slightly thickened.
Stir in zest.
Cool mixture 15 minutes. Preheat oven to 425F. Stir in beaten eggs. Pour into pie shell.
Bake 35-40 minutes or until center is set and pie is golden.
Chill 2 hours before serving.