Chef Massimo Capra’s panettone pudding

1 lt.

milk

whole eggs

egg yolks

200 gr.

sugar

vanilla bean

slices Panettone, 1 inch thick

Brown Sugar, for caramelizing (Brûlè)

Mix the yolks and the whole eggs in a bowl with ½ of the sugar, whip until foamy.
Scald the milk with the remaining sugar and as soon as it boils add slowly to the eggs whisking fast.
Place the panettone slice on the bottom of a baking dish, 9x9 2 inches high, pour some of the crème mixture on top then gently flip and top with the rest of the mix.
Bake at 325 until the mixture is set, it should take about 20 minutes.
Remove from the oven and cool completely before refrigerating.
Just before serving sprinkle brown sugar evenly all-over the top and caramelize using a butane blow torch or in a broiler on high.
Serve with whipped cream and berries of your choice