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1
Preheat oven to 350F.
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2
Spread oats evenly over large baking sheet.
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3
Bake until golden brown, about 5 minutes.
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4
Cool on rack.
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5
Butter baking sheet.
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6
Stir 1 cup sugar and 3 tablespoons water in heavy medium saucepan over medium-low heat until sugar dissolves.
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7
Increase heat and boil without stirring until liquid is deep amber in color, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
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8
Remove from heat.
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9
Stir in oats.
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10
Spoon mixture onto prepared baking sheet.
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11
Cool praline mixture completely.
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12
Chop praline into 1/4-inch pieces.
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13
Bring remaining 1 cup sugar and 1 cup water to boil in another medium saucepan.
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14
Scrape in seeds from vanilla bean; add bean.
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15
Boil until syrup is reduced by half, about 10 minutes.
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16
Cool.
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17
Whisk syrup and egg yolks in medium bowl to blend.
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18
Bring milk to simmer in small saucepan.
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19
Gradually whisk milk into yolk mixture.
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20
Return mixture to same saucepan.
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21
Stir over medium heat until custard thickens and registers 190F on candy thermometer, about 3 minutes (do not boil).
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22
Strain custard into large bowl.
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23
Refrigerate custard until cold, at least 2 hours.
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24
Line 9x5x2-inch metal loaf pan with plastic wrap, leaving overhang.
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25
Beat cream in bowl until stiff peaks form.
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26
Fold whipped cream and chopped praline into custard.
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27
Pour mixture into prepared pan; smooth top.
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28
Cover with plastic; freeze at least 8 hours.
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29
(Can be prepared 3 days ahead.)
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30
Melt butter in heavy medium skillet over medium heat.
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31
Add breadcrumbs and saute until golden, about 8 minutes.
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32
Remove from heat.
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33
Mix in brown sugar.
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34
Cool.
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35
Freeze oval platter 15 minutes.
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36
Uncover terrine.
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37
Place platter on pan.
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38
Invert terrine onto platter; peel off plastic.
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39
Press breadcrumbs crumb onto terrine.
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40
Slice terrine.
