3 Classic Caramel Custard Recipes Dad Will Love This Father’s Day

There’s something undeniably comforting about caramel custard. Silky, smooth, and luxuriously rich, this timeless dessert is a celebration of simplicity and flavor. Whether your father enjoys traditional sweets or has a more refined palate, caramel custard, also known as crème caramel, hits that perfect balance between nostalgia and indulgence.

This Father’s Day, surprise him with a dessert that’s equal parts elegant and heartfelt. Here are three recipes of the classic caramel custard for Father’s Day, each with a unique twist, to make his day even sweeter.

1. The classic caramel custard

This is the version most people know and love. A velvety custard topped with a thin, golden caramel sauce that pools around it as you unmold it. It’s the ultimate make ahead dessert and ideal for Father’s Day lunch or dinner.

Ingredients:

For the caramel:

• 3/4 cup granulated sugar
• 3 tablespoons water

For the custard:

• 2 cups whole milk
• 3/4 cup sugar
• 4 large eggs
• 1 tablespoon vanilla extract

Method:

1. First, make the caramel. In a heavy bottomed pan, combine sugar and water. Cook over medium heat, swirling occasionally, but do not stir, until it turns a rich amber color. Immediately pour into ramekins, swirling to coat the bottoms.
2. Now prepare the custard. Heat the milk until just warm. In a bowl, whisk the eggs and sugar until combined. Slowly pour in the warm milk, whisking constantly. Add in the vanilla extract.
3. Strain the custard through a sieve for smoothness, then pour into the caramel lined ramekins.
4. Place the ramekins in a deep baking tray. Fill with hot water halfway up the sides, because a water bath prevents curdling. Bake at 325F or 160C for about 45 minutes, or until just set with a slight wobble in the center.
5. Cool completely, then refrigerate for at least 4 hours.
6. To serve, run a knife around the edge and invert onto a plate. The caramel will flow beautifully over the custard.

2. The coffee caramel custard

For the dad who lives for his morning coffee, this variation offers a subtle caffeine kick and a more complex flavor profile. The bitterness of coffee pairs wonderfully with the sweetness of caramel, giving the dessert a grown up twist.

Ingredients:

For the caramel:

• 3/4 cup granulated sugar
• 3 tablespoons water

For the custard:

• 1 3/4 cups whole milk
• 1/4 cup strong brewed espresso or coffee
• 4 eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Method:

1. Prepare the caramel and pour into ramekins as in the traditional recipe. (In a heavy bottomed pan, combine the sugar and water. Cook over medium heat, swirling occasionally, but do not stir, until it turns a rich amber color. Immediately pour into ramekins, swirling to coat the bottoms.)
2. In a bowl, combine the milk and espresso, then warm gently.
3. Whisk the eggs and sugar until smooth. Gradually add the warm coffee milk mixture and stir in vanilla.
4. Strain and pour into the caramel ramekins.
5. Bake in a water bath at 325F for about 35 minutes.
6. Cool, refrigerate, and unmold before serving.
7. Sprinkle with a touch of sea salt before serving for a salted caramel coffee flavor.

3. The coconut caramel custard

This version borrows from the rich Filipino leche flan but adds coconut milk for a tropical depth. It’s ultra creamy and slightly denser, perfect for dads who enjoy exotic flavors and bold textures.

Ingredients:

For the caramel:

• 1 cup sugar
• 1/4 cup water

For the custard:

• 1 cup coconut milk
• 1 cup evaporated milk
• 6 egg yolks
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract

Method:

1. First, make the caramel. As before, cook sugar and water until deep amber, swirling but not stirring. Cook on low heat to ensure it doesn’t stick to the base of the pan and burn.
2. Pour into a large flan mold or individual ramekins.
3. For the custard, combine coconut milk, evaporated milk, and condensed milk in a bowl. Add egg yolks and vanilla, whisking gently to avoid air bubbles.
4. Strain and pour into the caramel molds.
5. Bake in a water bath at 325F for 45 minutes or until set.
6. Cool and refrigerate for at least 4 hours before unmolding.
7. Garnish with toasted coconut flakes for added texture and serve.