Combine 1 qt milk with Vanilla beans and scald. Whisk Sugar into Egg
yolks, temper in hot Milk/Vanilla mixture. Add remaining Milk and Cream Strain through a Chinois. Ladle into Pudding cups
using a 118-120 ml(4oz) ladle, place cups on half sheet tray and cover with plastic wrap. Steamer should be on medium. Steam
puddings until set. approximately 65 minutes. Cool and reserve for service.
Using a nonreactive pot
combine Sugar and 300 ml water put over heat to caramelize. Once color is deep gold remove from heat, add reserved water,
BE CAREFUL MIXTURE WILL SPLATTER!