Burnt-Caramel Custards
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 large
Egg Yolk (room temperature)Directions:
1
Preheat oven to 300°F
2
Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod
3
Bring to a boil over medium heat
4
Remove from heat; set aside
5
Bring 3/4 cup plus 2 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar
6
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
7
Remove vanilla pod from cream; discard
8
Slowly add cream to caramel (mixture will bubble vigorously)
9
Heat over medium heat, stirring occasionally, until smooth, about 2 minutes
10
Whisk egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl
11
Slowly stream in caramel cream, whisking constantly
12
Divide custard among eight 6-ounce ramekins or ovenproof bowls and place in a kitchen towel–lined large baking dish or roasting pan
13
Fill pan with water to come halfway up sides of ramekins
14
Bake until custard is just set but still jiggly in the center, 60–70 minutes
15
Remove ramekins from baking dish; place on a wire rack and let cool
16
Chill custards, uncovered, at least 3 hours
17
Top custards with whipped cream and sprinkle with sea salt
18
DO AHEAD: Custards can be made 2 days ahead; cover and keep chilled
19
Preheat oven to 300°F
20
Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod
21
Bring to a boil over medium heat
22
Remove from heat; set aside
23
Bring 3/4 cup plus 2 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar
24
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
25
Remove vanilla pod from cream; discard
26
Slowly add cream to caramel (mixture will bubble vigorously)
27
Heat over medium heat, stirring occasionally, until smooth, about 2 minutes
28
Whisk egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl
29
Slowly stream in caramel cream, whisking constantly
30
Divide custard among eight 6-ounce ramekins or ovenproof bowls and place in a kitchen towel–lined large baking dish or roasting pan
31
Fill pan with water to come halfway up sides of ramekins
32
Bake until custard is just set but still jiggly in the center, 60–70 minutes
33
Remove ramekins from baking dish; place on a wire rack and let cool
34
Chill custards, uncovered, at least 3 hours
35
Top custards with whipped cream and sprinkle with sea salt
36
DO AHEAD: Custards can be made 2 days ahead; cover and keep chilled