BURNT CARAMEL RECIPES

Steps:

• Preheat oven to 300°. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat and set aside.
• Bring ¾ cup plus 2 Tbsp. sugar and 2 Tbsp. water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. 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.
• Remove vanilla pod from cream and slowly add cream to caramel (mixture will bubble vigorously), stirring constantly, until smooth.
• Whisk egg yolks, salt, and remaining 2 Tbsp. sugar in a large bowl. Slowly stream in caramel, whisking constantly.
• Divide custard among 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 custard is just set but still jiggly in the center, 60–70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill puddings, uncovered, at least 3 hours.
• DO AHEAD: Puddings can be made 2 days ahead; cover and keep chilled.
• Beat cream and sugar to soft peaks in a small bowl. Top puddings with whipped cream and sprinkle with salt.

Steps:

• In a small bowl, mix 200 ml (about 1 cup) cold milk with cornstarch until smooth.
• Beat egg yolks and 2 tablespoons sugar with the whisk of a hand mixer until fluffy, then mix in cornstarch mixture.
• Rinse lemon in hot water, wipe dry and finely grate zest. Bring remaining milk to a boil with bay leaves in a pot. Add lemon zest.
• While stirring, gradually ladle hot milk into the egg mixture to temper. 
• Pour egg-milk mixture into pot. Cook over low heat, stirring, until custard is thickened. Do not allow the mixture to boil or yolks will coagulate. Remove bay leaves.
• Pour custard into 6 oven-proof ramekins, each about 150 ml (approximately 5 ounces). Lay a kitchen towel on work surface, then firmly tap ramekins on towel to eliminate air bubbles. Allow to cool, then chill for at least 4-5 hours.
• Just before serving, sprinkle 1 tablespoon sugar over each custard and brown with a kitchen torch or under a preheated broiler, watching carefully.