A rich and creamy custard, with a “burnt” sugar topping. The crisp caramelized sugar makes a pleasing contrast to the luxurious pudding.
Makes 8 servings
Preheat the oven to 325°F. Bring a pot of water to a boil, then turn off the heat.
In a heavy saucepan, combine the cream, 6 tablespoons sugar and salt. Cook over low heat just until hot and bubbles from around the edges, stirring frequently and watching carefully. Remove from the heat and let cool 3-4 minutes. Mix in the vanilla.
In a medium bowl, beat egg yolks with a whisk until the mixture lightens. Very gradually whisk in the hot cream. Divide the mixture among 8 small (about ½ cup) oven-proof ramekins or one 7x11” glass baking dish. Set the ramekins or baking dish in a larger baking dish. Pour the boiling water into the baking dish to come ½ way up the sides of the ramekins or smaller dish.
Set the pan in the oven. Bake until the custard is barely set but the centers giggles, 25 to 35 minutes. Transfer the ramekins to a rack or counter and cool completely. Cover and refrigerate at least 2 hours and up to 3 days.
Just before serving, top each ramekin with about 2 teaspoons of sugar or the large pan with about ½ cup sugar. Using a kitchen torch, melt the sugar and let it brown.Or, place the ramekins or baking dish 2 to 3 inches from the heat in a broiler. Turn on the broiler and cook until the sugar melts and browns, watching carefully. Let stand a few minutes until the sugar hardens. Serve within 2 hours.