Adapted from Bon Appetit
~from Savoring Time in the Kitchen
Serves 8-10 depending on the size of your ramekin dishes (6 oz minimum)
1 quart heavy cream
1 vanilla bean, split lengthwise (I used 1 tablespoon of Vanilla Bean Paste)
¾ cup plus 4 Tbsp. sugar, divided
6 large egg yolks, room temperature
1/4 tsp kosher salt
Fresh Berries for Garnish
Sea Salt for Garnish
Note: Have a glass of water and pastry brush next to the stove.
Preheat oven to 300° - Gas Mark 2
Place cream in a medium saucepan. Add vanilla bean seed and pod (or vanilla bean paste). Bring to a boil over medium heat. Remove from heat and set aside.
Bring 3/4 cup plus 2 tablespoons sugar and 2 Tablespoons of water to a boil in a large, 2 quart or larger saucepan over medium-high heat. Stir until sugar is dissolved. Boil, swirling (not stirring) pan occasionally, brushing down sides of pan with the wet pastry brush, until mixture turns a deep amber color, about 5-8 minutes. Remove caramel from heat.
Remove vanilla pod from cream and slowly add cream to caramel (it will bubble vigorously - so be careful), stirring constantly, until smooth. If you end up with a lump of caramel, simply place the pan back on the heat and stir constantly until dissolved.
Whisk egg yolks, salt, and remaining 2 Tbsp. sugar in a large, heat-proof bowl. Slowly stream in the caramel, whisking constantly.
Divide custard among ramekins and place in a roasting pan or large baking dish lined with a kitchen towel. Fill the pan with enough water to come halfway up sides of ramekins. Carefully move to the oven and bake until custard is just set but still jiggly in the center, 60–70 minutes. Remove ramekins from the baking dish; place on a wire rack and cool. Chill, uncovered, at least 3 hours.
Custards can be made up to 2 days ahead. Cover cooled ramekins with plastic wrap and keep chilled. If your custards develop moisture on top when made ahead, simply remove the plastic wrap and allow to sit on the counter for an hour before serving.
Serve with fresh berries and a sprinkle of sea salt.