1. Preheat the oven to 300F.
2. In a saucepan, heat the almond milk with the vanilla bean, without boiling. Set aside.
3. In a bowl, beat the eggs and 80 g of sugar. Add the cream and almond milk. Mix well.
4. Open the vanilla bean lengthwise and scrape the seeds. Add to the liquid. Mix and let infuse for 5 minutes.
5. In a saucepan, make the caramel: melt 100 g of sugar and a tablespoon of water until the caramel has an amber color.
6. Pour into the mold, turning to cover the bottom and sides of the mold.
7. Pour the almond milk mixture into the caramelized mold. Place the mold in a deep baking dish. Pour water up to half of the mold.
8. Bake for 45 minutes.
9. Remove from the oven. Let cool for 20 minutes on a rack.
10. Refrigerate for 2 hours before unmolding. Serve cold.