- 1 cup old-fashioned oats
- 2 cups sugar
- 3 tablespoons plus 1 cup water
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1 cup whole milk
- 1 1/2 cups chilled whipping cream
- 2 tablespoons unsalted butter
- 2 cups fresh breadcrumbs (from French bread)
- 3 tablespoons golden brown sugar
- Preheat oven to 350°F. Spread oats evenly over large baking sheet. Bake until golden brown, about 5 minutes. Cool on rack.
- Butter baking sheet. Stir 1 cup sugar and 3 tablespoons water in heavy medium saucepan over medium-low heat until sugar dissolves. 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. Remove from heat. Stir in oats. Spoon mixture onto prepared baking sheet. Cool praline mixture completely. Chop praline into 1/4-inch pieces.
- Bring remaining 1 cup sugar and 1 cup water to boil in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Boil until syrup is reduced by half, about 10 minutes. Cool.
- Whisk syrup and egg yolks in medium bowl to blend. Bring milk to simmer in small saucepan. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and registers 190°F on candy thermometer, about 3 minutes (do not boil). Strain custard into large bowl. Refrigerate custard until cold, at least 2 hours.
- Line 9x5x2-inch metal loaf pan with plastic wrap, leaving overhang. Beat cream in bowl until stiff peaks form. Fold whipped cream and chopped praline into custard. Pour mixture into prepared pan; smooth top. Cover with plastic; freeze at least 8 hours. (Can be prepared 3 days ahead.)
- Melt butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until golden, about 8 minutes. Remove from heat. Mix in brown sugar. Cool.
- Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Press breadcrumbs crumb onto terrine. Slice terrine.