Instructions: Creamy vanilla dessert similar to pudding Serves 6.

from Coco Pazzo, an
excellent Italian restaurant in Chicago.

FOR SAUCE: Combine 1 cup sugar and 1/2 cup water in heavy medium sauce pan over low heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup turns amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Remove pan from heat.

Carefully add 1/2 cup water (mixture will splatter). Return pan to heat and bring to boil, stirring to dissolve any caramel bits, about 2 minutes.

Cool. (Caramel can be prepared up to 1 week ahead. Cover and refrigerate.

Rewarm caramel over low heat before using, thinning with more water if necessary.)

FOR PUDDING: Pour 2 tablespoons water into small bowl. Sprinkle with gelatin. Let stand until softened, about 10 minutes. Mix cream, milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean.

Bring to boil, stirring frequently. Remove from heat. Add gelatin mixture and stir to dissolve. Remove vanilla bean. Transfer mixture to bowl. Place bowl over larger bowl of ice water. Let stand just until cool, stirring occasionally, about 30 minutes. Divide pudding equally among six 10-ounce custard cups. Cover and refrigerate overnight.

Unmold puddings onto plates. Drizzle with caramel sauce and serve.

/DESSERTS

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