Butterscotch Budino with Caramel Sauce and Rosemary-Pine Nut Cookies Recipe | James Beard Foundation

Ingredients

• 1 cup plus 2 tablespoons dark brown sugar
• 1/2 cup water
• 1 1/2 teaspoons kosher salt
• 3 cups heavy cream
• 1 1/2 cups milk
• 1 egg
• 3 egg yolks
• 5 tablespoons cornstarch
• 5 tablespoons butter
• 1 1/2 tablespoons dark rum
• 3 tablespoons heavy cream
• 1 tablespoon plus 1 1/2 teaspoons honey
• 1 tablespoon plus 1 1/2 teaspoons sugar
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour, sifted
• 1/4 vanilla bean, scraped
• 1 tablespoon plus 1/2 cup butter, divided
• 1/2 cup pine nuts, lightly toasted
• 2 sprigs of rosemary
• 1/4 cup plus 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 cup plus 2 tablespoons pastry flour
• 1/4 cup cornmeal or polenta
• 1/2 cup heavy cream
• 1/8 vanilla bean, scraped
• 2 tablespoons butter
• 1/2 cup sugar
• 2 tablespoons corn syrup
• 2 tablespoons water
• 1/4 cup whipping cream
• 3/4 cup crème fraîche
• 1 1/4 teaspoons fleur de sel