Caramel Pudding

For the milk base

 * 1 liter full fat milk
 * 1 vanilla bean, split lengthwise
 * 10 eggs
 * 3 tablespoons sugar

For glazing using caramel

 * 5 cups sugar
 * 1 cup water

For the sugar and cream base

 * 3 cups sugar
 * 1 liter whipping cream
 * 1 vanilla bean, split lengthwise
 * 15 egg yolks

For the milk base

 * 1) Preheat the oven to 150 degrees C (300 degrees F).
 * 2) Bring the milk and vanilla bean to a boil.
 * 3) Whisk the eggs and sugar.
 * 4) Whisk the eggs into the boiling milk. Caramelize the sugar. Add the water and cook. Line 3 1-liter molds with the caramel.
 * 5) Strain the milk mixture, then divide among the molds.
 * 6) Place a cloth towel in the bottom of an oven tray.
 * 7) Place the molds on the towel. Add hot water to reach halfway up the molds.
 * 8) Bake 90 minutes. Refrigerate until completely cold, then unmold.

For the caramel base

 * 1) Caramelize the sugar in a frying pan until golden.
 * 2) Glaze the bottom and sides of a rectangular 2-liter loaf pan.
 * 3) Heat the cream, half the remaining sugar and the tiny seeds scraped from the inside of the vanilla bean, along with the bean itself to the boiling point.
 * 4) Beat the egg yolks with the remaining sugar. Carefully whisk in the hot cream.
 * 5) Strain into the prepared pan.
 * 6) Bake in a water bath for about 90 min. Refrigerate until completely cold. Serve cold