Viennois style pudding, salted butter caramel and vanilla ice cream

Preparation time: 30 min

Preheat your four at 375 °F

• Pudding

  Cut all of the pastries into cubes and then spread them on a baking sheet.  Place in the oven a first time to give them a slight coloration.

  Butter your pudding molds and then line them with parchment paper.

  In a sauce pot, bring the milk and halved vanilla beans to a boil.

  In a mixing bowl, whisk together the eggs, egg yolks and sugar with the help of a whisk.  Pour the hot milk on top of the egg and sugar mixture while stirring constantly to make sure to not cook the eggs.

  Remove the baking sheet from the oven and transfer the cubes of pastries into a large mixing bowl.

  Pour the milk and egg mixture through a fine mesh sieve directly onto the pastry cubes, until they are covered.

  With the help of a spatula, delicately press down on the cubes to make sure they fully absorb the liquid.

  Next, transfer the mixture into your pudding molds.  Transfer to the oven for 45 minutes.  Insert a knife into the pudding, they are ready when the knife comes out warm and clean.

  Finally, un-mold the pudding and once cooled down sufficiently, cut it into pieces.

• Salted caramel

  In a sauce pot, start cooking the sugar until golden.  Add the butter and mix.  Add the warm cream, mix well and then bring to a boil for about 2 minutes, or until it becomes nice a homogenous.  Ideally, pass the sauce through a fine mesh sieve.

• Plating

  On a plate, place a warm piece of pudding in the center and then top with vanilla ice cream.  Drizzle with the salted caramel sauce.