Butterscotch Bundino With Caramel Sauce And Sea Salt

• 3 large egg yolks
• 1 large egg
• 7 T cornstarch
• 1 cup plus 2T dark brown sugar
• 1-1/2 t kosher salt
• 4 cups heavy whipping cream, divided
• 1-1/2 cups whole milk
• 5 t unsalted butter, cubed
• 2 t scotch whiskey
• about 1 cup good quality caramel sauce
• gently warmed
• Maldon sea salt
• 1/4 c plus 1 T creme fraiche or sour cream

1. 1. Whisk egg yolks, whole egg, and cornstarch in a medium bowl until smooth
2. 2. Put sugar, salt, and 1/2 cup water in a 4 qt saucepan and bring to a boil over high heat, without stirring but swirling occasionally, and cook until mixture gets thicker, foamy, and lava like, about 5 minutes. Reduce heat to low and slowly whisk in 3 cups cream and the milk.
3. 3. Remove from heat and slowly ladle half the cream mixture into egg mixture, whisking constantly, until mixture is as thick as cream gravy, about 6 minutes. Remove from heat and whisk in butter and whisky.
4. 4. Pour custard through a fine mesh strainer into a bowl. Ladle into 8 lowball glasses, cover with plastic wrap. Chill for at least 4 hours and up to several days.
5. 5. Whisk remaining 1 cup cream in a medium bowl until soft peaks form, then add creme fraiche and whisk until stiff peaks form (this will happen quickly, be careful not to overheat)
6. 6. Spoon 2 T caramel sauce onto each custard, sprinkle with a few flakes of salt, and top with a dollop of whipped cream.

egg yolks, egg, t, t, kosher salt, heavy whipping cream, milk, unsalted butter, scotch whiskey, caramel sauce, gently, salt, t creme fraiche

Taken from www.epicurious.com/recipes/member/views/butterscotch-bundino-with-caramel-sauce-and-sea-salt-52384821 (may not work)