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1
Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot.
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2
Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
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3
Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
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4
In a large bowl, whisk together whole egg, egg yolks and cornstarch.
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5
Very slowly, add 1/2 cup of the hot cream mixture, whisking constantly.
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6
Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling.
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7
Cook 6 to 8 more minutes, stirring constantly, until mixture is thick.
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8
Remove from heat and discard vanilla bean.
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9
Add salt, butter and whiskey.
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10
Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated.
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11
Taste and add salt, if desired.
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12
Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars.
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13
Let cool in the refrigerator until set, about 4 hours.
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14
Meanwhile, make the Chex topping: Heat oven to 350 degrees.
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15
Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated.
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16
Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp.
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17
Let cool.
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18
Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form.
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19
Add mascarpone and maple syrup and beat on medium speed until smooth.
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20
Season with salt, then transfer to a piping bag.
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21
Pipe whipped cheese on top of set budinos.
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22
Sprinkle Chex on top.
