400g caster sugar + 120g caster sugar
½ L thickened cream (35%)
½ L milk
¼ vanilla bean
2 gelatine leaves, soaked
In a heavy based pan, combine 400g of sugar with a little water. Make a caramel by bringing the mixture to 173°C. Add a small amount of water (40 ml) to stop the caramel cooking further. Pour into moulds, coating the sides and the bottom. In another heavy based pan, combine the remaining 120g of sugar with cream and the vanilla bean, including the seeds. Bring to simmer, and cook for approx. 1 min. Remove from the heat, and add the soaked gelatine leaves.
Stir until completely dissolved. Pour the mixture into the moulds, over the caramel.
Allow to set in refrigerator overnight.