This Pumpkin Budino with Salted Carmel is a labor of love, but SO worth it! Silky pumpkin custard is smothered with a homemade salted caramel and dusted with flaky sea salt. It's the perfect combo of salty and sweet and such a showstopper!
Whisk egg and egg yolks together in a small bowl. Whisk remaining milk and cornstarch together in a liquid measuring cup.
Whisk 1 1/2 cups milk, cream, brown sugar, cinnamon, nutmeg,ginger and salt together in a medium saucepan set over medium heat. Once the milk mixture is scalding, while whisking the eggs, slowly ladle in a little bit of the hot milk and cream mixture a little bit at a time. Once you've added about half of the milk mixture, slowly whisk the egg and milk back into the sauce pan. Turn the heat down to medium-low. Use a wooden spoon to constantly stir the mixture until the mixture is slightly thickened, about 2-3 minutes. Slowly whisk the milk and cornstarch mixture in with the milk, cream, and eggs in the saucepan.
Continue to stir the mixture until it becomes very thick, about 3-4 minutes. Remove from heat and whisk in pumpkin puree, bourbon and 2 tbsp butter. Pour about 1/4 to a 1/3 cup of custard into dessert bowls or ramekins. Top with one crushed Joe Joe. Pour 1/4 to a 1/3 cup more over the cookies. Place in the fridge and let cool for 1 hour.
Before serving, pour cooled salted caramel on top so that it covers the entire surface. Garnish with flaked sea salt.