Butterscotch Bundino With Caramel Sauce And Sea Salt

1. 1

   1. Whisk egg yolks, whole egg, and cornstarch in a medium bowl until smooth

2. 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

   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

   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

   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

   6. Spoon 2 T caramel sauce onto each custard, sprinkle with a few flakes of salt, and top with a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.