Salted Caramel Pudding

Directions

Pudding

1. In a bowl, combine the cream and milk and set aside.
2. In another bowl, beat the eggs with the cornstarch and set aside.
3. In a small saucepan, combine the brown sugar, salt and cold water. Heat until the sugar caramelizes and turns a deep golden brown.
4. Add the cream-milk mixture, pouring carefully to avoid splashing. The caramel will harden. Continue heating while stirring to dissolve the caramel. Pour the hot mixture slowly over the beaten eggs and cornstarch, whisking rapidly.
5. Return the mixture to the saucepan and cook over medium-high heat until it coats the back of a wooden spoon.
6. Remove from heat and add the butter and rum.
7. Stir well and pour into 6 glasses. Cover with plastic wrap, making sure the plastic sticks to the surface of the pudding to prevent a skin from forming.
8. Refrigerate overnight.
   
   

Sauce

1. In a small saucepan, bring the cream and vanilla to the boiling point. Remove from heat, add the butter and set aside at room temperature.
2. In another saucepan, combine the corn syrup, sugar and 30 ml (2 tbsp) of water. Cook until the caramel is golden.
3. Remove from heat and slowly add the vanilla-infused cream, stirring until the caramel is completely dissolved.
4. Scrape the seeds from the vanilla bean and add them to the sauce. Set aside at room temperature.
5. At serving time, remove the plastic wrap from the puddings.
6. Pour an equal amount of caramel sauce on top of each one, add a spoonful of sour cream and sprinkle with fleur de sel.