Caramel Pudding

Description
For caramel lovers! This divine, caramel-based dessert is similar to crème caramel or leche flan.

For the milk base

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

For the 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° C (300° F).
 * 2) Bring the milk and vanilla bean to a boil.
 * 3) Whisk the eggs and sugar..
 * 4) Whisk the egg mixture into the boiling milk.
 * 5) Caramelize the sugar.
 * 6) Add the water and cook.
 * 7) Line 3 1-liter molds with the caramel.
 * 8) Strain the milk mixture, then divide among the molds.
 * 9) Place a cloth towel in the bottom of an oven tray. Place the molds on the towel.
 * 10) Add hot water to reach halfway up the molds.
 * 11) 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.
 * 5) Carefully whisk in the hot cream.
 * 6) Strain into the prepared pan.
 * 7) Bake in a water bath for about 90 minutes. Refrigerate until completely cold.