Step 1

Make the cornstarch slurry: in a small bowl, whisk together the cornstarch and the ¼ cup of milk until a slurry forms. Set aside.

Step 2

Heat the milk, cream, and sugar: in a medium-sized saucepan, combine the remaining ¾ cup of milk, heavy cream, and cane sugar. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.

Step 3

Whisk the egg yolks: in a separate, medium-sized bowl, whisk together the egg yolks until combined and smooth.

Step 4

Temper the egg yolks: once the milk mixture is simmering, reserve ½ cup of the mixture and reduce the heat to medium-low to maintain a gentle simmer. Gradually whisk the ½ cup of mixture into the egg yolks to temper them. Then slowly whisk the tempered egg yolks back into the saucepan with the remainder of the milk mixture.

Step 5

Add the cornstarch slurry and thicken: whisk in the cornstarch slurry until combined. Then cook the mixture over medium heat for about 3 to 5 minutes until it reaches the consistency of a thick pudding and a temperature of at least 160℉ (71.1℃).

Step 6

Strain and finish the budino: once the budino reaches the right consistency and temperature, remove the saucepan from the heat. Pour the hot budino through a fine mesh strainer into a clean bowl to remove any lumps. Then whisk in the butter, vanilla extract, and sea salt until well combined.

Step 7

Assemble and chill: spoon the budino equally into serving glasses or ramekins. Let cool to room temperature. Then refrigerate it for at least 3 hours so it sets.

Step 8

Melt the sugar: once the budino is almost set, heat the cane sugar in a medium-sized (4-quart), heavy duty saucepan over medium heat, stirring constantly with a heat-proof spoon or spatula. The sugar will form clumps as it melts. Continue stirring until it is completely melted and turns a deep amber color. This will take about 5 to 6 minutes.

Step 9

Carefully whisk in the butter, cream, and salt: Very carefully add the butter, stirring with a heat-proof whisk until it is melted and combined. Be careful because the butter will bubble vigorously. You may wish to wear heat-proof kitchen gloves during this step to avoid splatters. Then remove from the heat and very slowly pour in the heavy cream while whisking continuously, taking care to avoid splatters because it will bubble rapidly. Then whisk in the sea salt. Allow it to cool enough to eat, while still being a pourable consistency. Do not taste it until it has cooled because it will be very hot!

Step 10

Garnish and serve: after the budino sets, drizzle the caramel sauce on top and garnish with sea salt. Serve immediately and enjoy!