These. Are. Amazing.
Seriously, make these now. The burnt caramel top hides a ridiculously creamy, smooth, and oh so caramel-y custard. Top it with some sea salt and a dollop of cream and your taste buds will thank you. I am pretty sure I actually closed my eyes when I took my first bite.
I first bookmarked this recipe when it appeared in the October issue of Bon Appetit. I meant to make it immediately, but it has somehow taken me months to get around to it, and now I’m kicking myself. Especially considering how easy it was to pull together. Don’t make the same mistake I did, make this now!
Burnt Caramel Custards
Makes 8 custards. Adapted from Bon Appetit.
- 4 cups heavy cream
- 1 vanilla bean, split lengthwise*
- 3/4 cup plus 4 tablespoons sugar, divided
- 6 large egg yolks, room temperature
- Pinch of kosher salt
- Whipped cream (for serving)
- Flaky sea salt (for serving)
Preheat oven to 300°F.
Place cream in a medium saucepan; add the seeds from the vanilla bean. Place pod in saucepan and heat cream on medium heat. Once the cream begins to boil, remove from heat and set aside.
In a small saucepan, add ¾ cup plus 2 tablespoons sugar and 2 tablespoons water. Bring the mixture to boil over medium-high heat; stir until sugar is dissolved. Once dissolved, swirl the pan gently and brush down the sides with a wet pastry brush until the mixture caramelizes and turns a deep amber color (about 4 minutes). Remove caramel from heat.
Remove the vanilla pod from the cream and slowly add the cream to the caramel mixture. Be careful, the caramel will bubble! Stir the mixture over medium heat until smooth, about 2 minutes.
Whisk the egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl. Slowly stream in a small amount of the caramel cream and whisk well. Stream in the remainder of the caramel, whisking constantly. Divide the custard among eight 6-ounce 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 the custard is just set but still jiggly in the middle, about 60–70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill custards, uncovered, at least 3 hours.
Top custards with whipped cream and sprinkle with sea salt. Enjoy!
*You can use 1 teaspoon of vanilla if you don’t have any vanilla beans.