Butterscotch and Salted Caramel Budino

Ingredients:

Directions:

1. Start by making the butterscotch budino. In a Dutch oven or pot melt the salted butter over medium heat. Add the brown sugar and stir to combine.
2. Add the cornstarch, heavy cream, and milk. Whisk together until all smooth with no large pieces floating around.
3. Bring to a boil, reduce the heat to a simmer, and continue to cook for about 5 minutes. You want the mixture to be thick enough to coat the back of a spoon.
4. Separate your eggs and place the yolks in a bowl. Lightly whisk the eggs. Throw away the shells and egg whites.
5. Continue to whisk the eggs while spooning small amounts of the hot liquid into the bowl. You’ll want to add a few spoonfuls to temper the eggs. Pour the egg mixture into the pot with the rest of the mixture and stir to combine.
6. Continue to simmer for about 1 minute. Then add the vanilla extract and stir to combine.
7. Remove from the heat and allow to cool slightly.
8. Either pour the mixture into a serving bowl and let cool completely or pour into small jars and let cool completely.
9. While the butterscotch budino is cooling make the Salted Caramel. Melt the butter and sugar in a pot over medium heat. Use a wooden spoon to continually stir until melted and combined.
10. Add the heavy cream and sea salt. Continue to stir until incorporated.
11. Boil for about 1 minute to set. Remove from heat.
12. Pour the salted caramel over the butterscotch budino in the serving bowl or small jars. Top with additional sea salt.
13. Serve immediately or you can chill for a bit to let the salted caramel sauce cool.