Caramel Pudding

Description

Serves 8

Caramel Pudding

Ingredients

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

Directions

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.