To Make Butterscotch Budino Custard:
Melt Butter and Sugar: In a heavy-bottomed pot, melt 3 tablespoons of salted butter over medium heat. Add 1 cup of brown sugar and stir continuously until the mixture is completely melted and smooth.
Add Cornstarch and Dairy: Stir in 1/4 cup of cornstarch, then gradually add 1 cup of heavy cream and 2 cups of whole milk, stirring constantly to prevent lumps.
Cook Until Thickened: Bring the mixture to a slow rolling boil and let it thicken. Continue cooking and stirring until the custard coats the back of a spoon.
Temper the Egg Yolks: While the milk mixture is cooking, place 3 egg yolks in a small bowl. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
Combine and Cook: Pour the tempered egg yolks back into the pot with the remaining milk mixture. Bring the custard back to a boil and cook for 1 minute.
Add Vanilla: Stir in 2 teaspoons of vanilla extract or scrape in the seeds from 1 vanilla bean.
Chill: Transfer the custard to a bowl and chill it in the refrigerator until completely cool. To expedite the cooling process, place the bowl in an ice bath.
To Make Salted Caramel:
Standard Method:
Melt Sugar: In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly. The sugar will form clumps and then melt into a smooth amber-colored liquid.
Add Butter: Once the sugar is fully melted, add 1/2 cup of butter. The mixture will bubble vigorously, so be careful. Stir until the butter is completely melted and combined with the sugar.
Add Cream: Slowly drizzle in 1/2 cup of heavy cream while stirring. Allow the mixture to boil for 1-2 minutes.
Add Sea Salt: Remove the caramel from the heat and stir in 1/4 teaspoon of sea salt. Let the caramel set up as it cools.
Easier Method:
Melt Butter and Sugar: In a heavy-bottomed saucepan, melt 1/2 cup of butter and 1 cup of sugar over medium heat. Stir with a wooden spoon or heat-resistant spatula until the mixture turns an amber color.
Add Cream and Salt: Stir in 1/2 cup of heavy cream and 1/4 teaspoon of sea salt. Allow the mixture to boil for 1 minute, then remove from heat and let it set up.
To Assemble the Dessert:
Layer: In individual serving glasses or bowls, layer the butterscotch custard and top with a generous layer of salted caramel.
Chill: Refrigerate the assembled desserts until ready to serve.
Serve: Just before serving, sprinkle a little extra sea salt on top for an added touch of flavor.