2) Caramelize the sugar in a frying pan until golden.
3) Glaze the bottom and sides of a rectangular 2-liter loaf pan.
4) 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.
5) Beat the egg yolks with the remaining sugar.
Carefully whisk in the hot cream.
6) Strain into the prepared pan.
7) Bake in a water bath (see previous caramel pudding recipe) about 90 minutes.
8) Refrigerate until completely cold, then unmold and decorate as desired.
