Caramel Budino with Sea Salt Caramel Sauce

Makes 6 servings

Chill Time

1 hour

Ingredients

Caramel Budino

2/3 cup dark brown sugar

2 tablespoons Argo® Corn Starch

1/4 teaspoon salt

2 egg yolks

2 cups whole milk

2 tablespoons butter, softened

1 teaspoon pure vanilla extract

About 1 cup chilled Sea Salt Caramel Sauce

8 chocolate sandwich cookies, crushed (about 1 cup)

Sweetened whipped cream

Sea Salt Caramel Sauce

3/4 cup brown sugar

1/2 cup corn syrup, dark OR light

2 tablespoon butter

1/2 cup whipping cream OR canned coconut milk

1/2 teaspoon sea salt fine grind

1 teaspoon pure vanilla extract

Directions

Blend sugar, corn starch and salt in a 2-quart saucepan.

Beat egg yolks in a bowl; add milk and mix well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into bowl; refrigerate 20 minutes.

Place cookie crumbs in bottom of 6 jars or dessert bowls. Layer pudding and Sea Salt Caramel Sauce. Top with whipped cream and a drizzle of Sea Salt Caramel Sauce. Refrigerate at least 30 minutes or until ready to serve.

Sea Salt Caramel Sauce: Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla

Recipe Tip: Make caramel sauce ahead give it time to cool also, place cookies in a resealable freezer bag and crush with rolling pin or other heavy object.