Caramel Pudding

Description
Serves 8



Step 1

 * 1 liter (quart) full fat milk
 * 1 vanilla bean, split lengthwise
 * 10 eggs
 * 3 T Sugar

Caramel to glaze the molds:


 * 500 g (1 pound, 5 3/4 dl, 2 1/2 cups) Sugar
 * 2 1/2 dl (1 cup water)

Step 2

 * 4 dl (1 3/4 cups) Sugar
 * 1 liter (quart) whipping cream
 * 3/4 dl (1/3 cup) Sugar
 * 1 vanilla bean, split lengthwise
 * 15 egg yolks

Step 1

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

Step 2

 * Caramelize the Sugar in a frying pan until golden.
 * Glaze the bottom and sides of a rectangular 2-liter loaf pan.
 * 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.
 * Beat the egg yolks with the remaining Sugar.
 * Carefully whisk in the hot cream.
 * Strain into the prepared pan.
 * Bake in a water bath for about 90 minutes.
 * Refrigerate until completely cold.