Rum Pudding

Sprinkle gelatin over water in small bowl. Let stand until softened, about 10 min.

Place milk, 6 tablespoons of the sugar, and the vanilla bean in small saucepan. Heat, stirring occasionally, over low heat, the scalding point. Remove from heat; stir in gelatin in until completely dissolved. (Return to he briefly if necessary to dissolve gelatin.)

Beat eggs and remaining 6 tablespoons sugar in large bowl until foamy. Mix milk and rum together. Slowly strain milk mixture into eggs, whisking constantly. Refrigerate, stirring frequently, until mixture is as thick as unbeaten egg white.

Beat cream in large mixer bowl until stiff. Fold one fourth of the cream into the egg mixture to lighten. Fold in remaining cream. Transfer mixture to a large serving bowl. Refrigerate, covered, until completely set, at least 6 hours. To serve, spoon into dessert dishes.