Mix milk with 3 oz of the 6,3 oz sugar, put in a pan with vanilla seeds and bring to a boil.
Let it simmer until reduced in half .
In another pan put 5 oz sugar with a couple tablespoons of water.
Put on fire until caramelized, pay attention not to burn it.
Cover the mould you’ll use to bake the milk pudding with caramel.
Beat yolks with the sugar left, add the sweetened milk only when it’s cold.
Pass the liquid through a sieve to get rid of all the lumps.
Put now milk in the mould and put the mould into a baking pot where it can be covered half the height with water.
Bake at 390°F covered with a tin foil.
It’s hard to give a cooking time, it’s ready when a toothpick, inserted, comes out clean.