Butterscotch Budino with Salted Butterscotch Sauce

Butterscotch Budino

• Whisk together egg yolks, cornstarch and milk in a medium bowl and set aside.
• Melt butter in a medium pot over medium heat. Add brown sugar, 2 Tablespoons water and salt and cook, stirring, until sugar dissolves then bring to a simmer. Swirl the pot occasionally and cook until mixture thickens and darkens, 3-5 minutes.
• Whisk in heavy cream (mixture will bubble) and return to a gentle simmer, stirring to dissolve any bits of hard caramel.
• Slowly whisk hot butterscotch into egg mixture, then return it all to the pot. Cook and whisk over medium heat until mixture begins to thicken, about 5 minutes. Watch it closely once it thickens, whisking and pausing, until it begins to bubble. Then boil 1 minute, whisking occasionally (this is important to deactivate a starch-dissolving enzyme in egg yolks).
• Remove from heat and stir in vanilla. Strain through a fine mesh sieve into a large bowl; divide pudding into five 4-ounce glass jars. Cool to room temperature, cover and refrigerate until cold and set, about 3 hours.
• When ready to serve, top each budino with a few spoonfuls of warm butterscotch sauce, a dollop of whipped cream and crushed pretzels.

Salted Butterscotch Sauce

• Combine butter, brown sugar and heavy cream in a medium saucepan over medium-low heat. Cook, stirring occasionally, until sugar dissolves and butter melts.
• Continue to cook 5-7 minutes, or until mixture thickens. Remove from heat; stir in vanilla and flaky salt. Let cool 10 minutes. Butterscotch is easiest to pour when still warm.