Salted Caramel Budino

It was in spring a few years back, that eight of us gals from MGCC met up at the tulip fields of La Conner Washington. Once we were done trekking through the fields, we all went to Seeds Bistro for lunch. Though we had no intention of having dessert, the server talked us into sharing their specialty dessert that day...a salted caramel budino. One dessert.  Eight spoons.  We all had a taste.  I wrote down the name, one I had never heard of before.  Budino is the Italian word for custard or pudding.  Here is my attempt at replicating the 'sweet ending' we had in La Conner that day. 

Cookie Crust:

• 1 cup finely ground chocolate wafer cookie crumbs
• 2 Tablespoons butter, melted
• 1/8 teaspoon salt

Mix crumbs, butter and salt in small bowl.  Reserve two tablespoons of mixture for garnish. Press remaining cookie mixture into the bottom of  six to eight small dessert cups or Mason jars.

Budino:

• 1/2 cup packed brown sugar
• 1/4 cup water
• 2 Tablespoons maple syrup
• 1/2 teaspoon fine sea salt
• 1 1/2 cups half-and-half or whole milk
• 1 cup whipping cream
• 1 large egg plus two egg yolks
• 3 tablespoons cornstarch
• 1/2 teaspoon sea salt

1. In large, heavy saucepan, combine brown sugar, water, maple syrup and salt and bring to a boil over medium heat.  Simmer for about 5 minutes, stirring occasionally, until mixture thickens.  Remove from heat and whisk in the half-and-half and whipping cream. Stir until smooth.
2. In separate bowl, whisk the eggs and cornstarch until smooth.  Add to the brown sugar mixture in a slow stream, whisking constantly. Return to medium heat and continue to whisk until mixture thickens and is the consistency of pudding (about three minutes). 
3. Divide among six to eight prepared dessert dishes.  
4. Cover and chill until ready to serve.
5. Spoon one or two tablespoons of caramel sauce (recipe below) over each budino. Top with a dollop of whipped cream and sprinkle with reserved cookie crumbs.

Caramel Sauce:

• 1 cup packed brown sugar
• 1/2 cup half-and-half cream
• 4 tablespoons butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract

1. Combine brown sugar, half-and-half, butter and salt in a saucepan.
2. Cook over medium-low heat for about 5 minutes, whisking gently...until mixture begins to thicken.
3. Add vanilla and cook for another minute.
4. Cool to room temperature. (It can be made in advance and refrigerated.  Bring to room temperature before using or heat in microwave at 5 second intervals. Add a wee bit of cream if it is too thick.)

* Do not put the caramel sauce on until ready to serve, as it soaks into the custard.