Salted Caramel Pudding

Instructions

1. Step 1: Preheat the oven to 300°F (150°C).
2. Step 2: In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Step 3: In a small bowl, whisk together the heavy cream, kosher salt, and vanilla extract.
4. Step 4: In a separate bowl, whisk together the egg yolks. Gradually add the hot milk mixture to the egg yolks, whisking constantly.
5. Step 5: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
6. Step 6: Strain the mixture into a clean bowl and whisk in the caramel sauce.
7. Step 7: Pour the mixture into 6 (1/2 cup) ramekins or small cups.
8. Step 8: Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
9. Step 9: Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
10. Step 10: Remove the ramekins from the water bath and let cool to room temperature.
11. Step 11: Cover and refrigerate for at least 2 hours or overnight.
12. Step 12: Just before serving, sprinkle with flaky sea salt.