Almond Pudding

Directions

1. 1
   To make caramel: Put 6 tablespoons of the sugar and 1/3 cup water in the small skillet, and set it over medium heat.
2. 2
   Bring to a boil without stirringthe sugar will dissolve into a syrup.
3. 3
   Let it bubble away without stirring or shaking the pan for 10 minutes or more as the syrup and the bubbles thicken, until the syrup starts to take on color, usually near the edge of the skillet.
4. 4
   Lower the heat, and swirl the syrup so it caramelizes evenly.
5. 5
   When it is a uniform copper color, carefully pour the hot caramel in equal amounts into the ramekins.
6. 6
   Tilt and swirl each ramekin so the caramel coats the whole bottom evenly.
7. 7
   Pour the milk and cream into the saucepan.
8. 8
   Split the vanilla bean lengthwise, and scrape the sticky seeds into the milk.
9. 9
   Stir in the remaining sugar; drop the split, scraped bean pod in, too.
10. 10
    Set the pan over medium heat, and heat slowly to a simmer.
11. 11
    Sprinkle in the gelatin, whisking constantly until completely dissolved, then turn off the heat.
12. 12
    Let the mixture cool to room temperature, stir in the almond extract, and pour through the strainer into a large, spouted measuring cup.
13. 13
    Fill the ramekins with biancomangiare in equal amounts.
14. 14
    Set them in the refrigerator overnight, or until set.
15. 15
    To unmold: run the tip of a paring knife around the edge of the ramekins, set a dessert plate on top, and inverttap the ramekin if necessary to release the pudding.
16. 16
    Serve topped with poached fruit and syrup.