These custards are from this months Bon Appetit magazine. I usually don't have the best luck with caramel, so I was amazed how easy these were and how great they turned out. I did change up the directions a bit from the original recipe. I get a little nervous working with hot, molten sugar, so I like to have things ready to go. I hope this method will make things easier for you too. This recipe makes 8 six ounce portions, which is quite a lot, make sure you have some friends nearby to share this one with.
adapted from Bon Appetit
4 cups heavy cream
1/2 teaspoon vanilla extract
6 large egg yolks, room temperature
pinch of salt
3/4 cup plus 4 tablespoons sugar, divided
flaky sea salt for serving, optional