Panna Cotta with Carmel Sauce Recipe

FOR SAUCE: Combine 1 cup sugar an 1/2 cup water in heavy saucepan over low heat. Stir until sugar disloves. 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 a boil, stirring to disolve any carmel bits, about 2 minutes. Cool.

FOR PUDDING: Pour 2 Tbls water into small bowl. Sprinkle with gelatin. Let stand until softened, about 10 minutes. Mix xcream, milk and sugar in large heavy saucepan, ad bean . Bring to a boil, stirring frequently. Remove from heat. Add gelatin mixture and stir to disolve. Remove Vanilla bean. Transfer toa bowl. Place bowl over larger bowl of ice water. Let syand until just cool, stiring occasionally, until cool about 30 minutes. Divide custard into 6 ten oz. custard cups. Refridgerate overnight.Unmold puddings on to plate and drizzle with carmel sauce.