Preparation
Start by making the bavarian cream for the pudding.
Soak the sheets of gelatine in cold water
Whisk egg yolks, with sugar and vanilla sugar until white and fluffy.
In a casserole heat up milk and double cream. It should start to simmer, but must not be allowed to boil.
Remove the casserole from the heat and stir in the soft gelatine that has been lifted from the cold water.
The gelatine should dissolve completely, leaving neither lumps nor threads.
Add the still warm milk to the egg yolks and sugar mixture and stir well.
Pour the pudding into a pudding bowl or into four serving dishes.
Place the pudding in the fridge to cool.

You should not add salted caramel to the pudding until it has set, and I find that the best result comes from adding caramel just before serving. That way the caramel remains soft and runny as a nice contrast to the cold and firm pudding. You can still make the caramel hours in advance and just leave it outside the fridge, until you are ready to serve.

The salted caramel is prepared by melting white sugar and butter over low heat in a non-stick casserole, while stirring regularly with a wooden spoon..
It takes time so be patient.
After some time the sugar starts to change colour, and when it is amber the double cream and salt should be added. I use fine grain salt, because sea salt is difficult to dissolve.
Remove the salted caramel from the heat.
When the salted caramel has cooled off it can be poured over the pudding.
Sprinkle the salted caramel pudding with sea salt before serving.