Salted Caramel Budino

Whisk the egg yolks, cornstarch, and whole milk together in a medium bowl until completely smooth and no lumps remain. Set aside. Measure out 500 ml of the heavy cream for the pudding, reserving the remaining 250 ml in the fridge for the whipped cream topping.

Melt the butter in a heavy-bottomed saucepan over medium heat, then add the dark brown sugar and fine sea salt. Cook, stirring constantly, until the mixture bubbles vigorously and smells deeply of toffee, about 4–5 minutes.

Slowly pour the 500 ml of heavy cream into the caramel in a thin, steady stream, whisking constantly — the mixture will sputter. Bring to a gentle simmer over medium heat until fully combined and smooth, about 3 minutes.

Reduce the heat to low. Ladle roughly 120 ml of the hot cream mixture into the egg yolk mixture in a slow stream, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan, whisking continuously.

Cook over medium-low heat, stirring constantly with a silicone spatula, until the pudding thickens noticeably and coats the back of the spatula, about 5–7 minutes. Do not allow it to boil.

Remove from heat and stir in the vanilla extract and dark rum. Pass the pudding through a fine-mesh sieve into a clean jug to remove any lumps.

Divide the pudding evenly among four serving glasses or ramekins, pouring slowly to avoid air bubbles.

Press a sheet of cling film directly onto the surface of each pudding to prevent a skin forming.

Refrigerate until fully set and cold, at least 4 hours or overnight.

When ready to serve, whip the reserved 250 ml of heavy cream with the icing sugar in a chilled bowl to soft, billowy peaks. Spoon a generous dollop onto each chilled budino, then finish with a pinch of fleur de sel over each portion.