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1
In a medium saucepan, whisk the sugar with the cornstarch and salt.
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2
Gradually whisk in the milk until smooth and no pockets of cornstarch remain.
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3
Add the vanilla bean and seeds.
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4
Set the saucepan over moderately high heat and bring the pudding to a boil, whisking constantly.
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5
Reduce the heat to moderate and cook, whisking constantly, until thickened, about 7 minutes.
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6
Strain the pudding into a bowl.
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7
Whisk in the egg yolks one at a time until thoroughly incorporated.
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8
Return the pudding to the saucepan and cook over moderately high heat, stirring constantly, until thickened again, about 2 minutes.
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9
Remove from the heat and scrape the pudding into a glass bowl.
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10
Whisk in the vanilla extract.
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11
Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, at least 4 hours or overnight.
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12
Preheat the oven to 350.
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13
Spread the macadamias in a pie plate and bake for about 5 minutes, until lightly browned.
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14
Let cool completely.
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15
Coarsely chop the macadamias and transfer to bowl.
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16
Add the rice cereal and toss.
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17
Coat a baking sheet with vegetable spray.
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18
In a heavy medium saucepan, stir together the sugar, water and corn syrup and bring to a boil over moderately high heat.
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19
Reduce the heat to moderate and cook without stirring until a deep amber caramel forms, about 8 minutes.
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20
Remove from the heat and add the toasted nuts and cereal; gently swirl the pan so that the nuts and cereal are completely coated.
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21
Scrape the mixture onto the prepared baking sheet and let cool until hardened, about 30 minutes.
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22
Transfer the brittle to a sturdy resealable plastic bag.
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23
Using a rolling pin, gently crush the brittle into bite-size pieces.
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24
Whisk the pudding until smooth and spoon into bowls.
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25
Top with whipped cream and a sprinkling of brittle and serve.
