Salted Caramel Dessert

Everyone seems to love the combination of sweet and salty and this, my friends, is probably going to the top of your “favourites” list.

• 1  1/2 cups whipping cream (36%)  if you are lucky enough to find it
• 1 cup whole milk
• 1 large egg
• 1 large egg yolk
• 4 tbsp. cornstarch
• 3/4 cup dark brown sugar
• 1/2 tsp. fleur de sel
• 1/4 cup cold water
• 2 tbsp. butter
• 1 tbsp. spiced rum

For the pudding combine the cream and milk and set aside. In another bowl, beat the eggs and cornstarch and set aside. In a saucepan, combine the brown sugar, salt and cold water. Cook until the sugar turns a deep golden brown.

Add the cream mixture slowly to avoid splashing. The caramel will harden but continue to stir to dissolve it once again. Pour the hot mixture slowly over the egg mixture, whisking quickly.

Raise the heat to medium and cook until the mixture coats the back of a spoon. Remove from the heat (for sure) and add the butter and rum. Stir well to mix completely and pour into 6 of your prettiest glasses. Cover with plastic wrap, making sure it touches the surface of the pudding and place in the refrigerator overnight.

Sauce

• 1/3 cup whipping cream
• 1/2 cup vanilla bean, split lengthwise
• 1 tbsp. butter
• 1 tbsp. corn syrup
• 1/4 cup sugar

In a small saucepan,. bring the cream and vanilla bean to a boil. Remove from the heat, add the butter and set aside to cool to room temperataure. In another pan (sorry) add the corn syrup, sugar and 2 tbsp of  water. Cook until it become a golden colour. Remove from the heat and SLOWLY add the cream, stirring until the caramel is completely dissolved. Scrape the seeds from the vanilla bean and add to the caramel. Discard the bean.  Let cool to room temperature.

When ready to serve, remove the plastic wrap, divide the caramel sauce equally among the dishes, add a spoonful of creme fraiche or plain greek yogurt and a sprinkle of fleur de sel.