Caramel-Drizzled Vanilla Custard

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, smooth vanilla custard topped with a rich caramel sauce, offering a classic Puerto Rican dessert experience. This Puerto Rican-inspired recipe, ready in about 75 minutes, layers whole milk, heavy cream, egg yolks into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 45 min Serves 4 Puerto Rican cuisine 420 cal/serving

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Ingredients

2 cups whole milk
1/2 cup heavy cream
4 egg yolks
1/2 cup granulated sugar
1 tbsp vanilla extract
1/2 cup granulated sugar
2 tbsp water

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Instructions

Step 1: Preheat oven to 325°F (160°C). Place 4 ramekins in a baking dish.
Step 2: Whisk 4 egg yolks, 1/2 cup sugar, and 1 tbsp vanilla extract until pale. Gradually whisk in 2 cups milk and 1/2 cup heavy cream.
Step 3: Strain the mixture into the ramekins. Place the baking dish in a larger pan and fill with hot water to reach halfway up the ramekins.
Step 4: Bake for 40-45 minutes until set but slightly wobbly in the center. Cool to room temperature.
Step 5: Make caramel: Heat 1/2 cup sugar and 2 tbsp water in a small saucepan over medium heat without stirring until golden. Pour over cooled custards.