Name: Burnt-Caramel Custards
Yield: 8 Servings
Ingredients: 1 quart heavy cream; 1 vanilla bean, split lengthwise; ¾ cup plus 4 Tbsp. sugar, divided; 6 large egg yolks, room temperature; Pinch of kosher salt; Whipped cream (for serving; optional); Flaky sea salt (such as Maldon, for serving; optional); Eight 6-oz. ramekins

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Gentl & Hyers

Peggy Loftus, a contributor to Food52, devised these stellar custards.

Recipe notes