Burnt Caramel Pudding

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   1. Heat the oven to 300u00b0F.

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   2. Pour the cream into a small saucepan. Split the vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.

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   3. Reserve 2 tablespoons of the sugar. Pour the remaining sugar and the 1 1/2 tablespoons of water into a heavy-bottomed saucepan, set over medium heat, and stir until the sugar dissolves. Then crank the heat to high and let the liquid bubble away-don't stir, just swirl the pan occasionally-until it turns dark amber. This takes about 4 minutes, but watch closely, because it happens fast. Reduce the heat to medium.

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   4. Moving quickly, fish the vanilla pod out of the cream (rinse it and save for another use) and slowly stir the warm cream into the caramel. Once it comes to a boil (this will happen fast), remove from the heat and let the mixture cool for about 10 minutes.

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   5. Whisk the egg yolks with the reserved sugar and a pinch of sea salt in a medium bowl. Whisk a little of the cream-caramel mixture into the egg yolks, then gradually whisk in the rest until it's all incorporated.

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   6. Strain the mixture into a pitcher or large measuring cup and pour it into four 6-ounce ramekins (see Tips and Techniques). Place the ramekins in a shallow baking pan filled halfway with cold water. If you like your caramel a bit salty, like me, sprinkle a few grains of sea salt on top of each pudding. Cook for 1 hour to 1 hour and 15 minutes, until just set.

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   7. Chill the puddings for at least 3 hours; but it's best if you can chill them overnight. Serve with freshly whipped cream.

* Per serving · 4 servings · Values may vary.