-
1
In large bowl, combine cream and milk and set aside. In a medium bowl whisk egg, egg yolks and corn starch and set aside.
-
2
In large heavy bottomed pot over medium high heat, combine brown sugar, salt and 1/2 c water. Let sit until edges start to brown, then tilt pot as needed to even browning until mixture becomes smoking dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and become deep brown.
-
3
Immediately whisk cream mixture carefully into caramel (the mix may steam and the caramel seize) Reduce heat to medium, whisk until smoothly incorporated into cream and bring to a rapid boil.
-
4
Add a cupful at a time of the caramel mixture to the egg mixture whisking constantly until half is incorporated. Pour tempered egg mixture back into remaining caramel. Remove from heat and whisk constantly until custard is very thick. Whisk in butter and rum. (Pass through a fine mesh strainer if necessary).
-
5
Pour into ramekins, cover with plastic wrap and refrigerate 3 hours and up to 3 days.
-
6
In a chilled bowl, whip cream till it begins to thicken, add cream fraiche and whisk till thick and fluffy.Before serving warm sauce and drizzle over custards, top with whipped cream and pink Hawaiian sea salt.
