BURNT-CARAMEL CUSTARDS

Burnt-Caramel Custards image

Provided by @MakeItYours

Number Of Ingredients 7

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heavy cream
vanilla bean, split lengthwise
plus 4 Tbsp. sugar, divided
large egg yolks, room temperature
of kosher salt
Whipped cream (for serving; optional)
Flaky sea salt (such as Maldon, for serving; optional)

Steps:

Eight 6-oz. ramekins
Preheat oven to 300°. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat and set aside.
Bring 3/4 cup plus 2 Tbsp. sugar and 2 Tbsp. water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.
Remove vanilla pod from cream and slowly add cream to caramel (mixture will bubble vigorously), stirring constantly, until smooth.
Whisk egg yolks, salt, and remaining 2 Tbsp. sugar in a large bowl. Slowly stream in caramel, whisking constantly.
Divide custard among ramekins and place in a kitchen towel-lined large baking dish or roasting pan. Fill pan with water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, 60-70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill puddings, uncovered, at least 3 hours.
DO AHEAD: Puddings can be made 2 days ahead; cover and keep chilled.
Beat cream and sugar to soft peaks in a small bowl. Top puddings with whipped cream and sprinkle with salt.