准备

做布丁

• Whisk together 1/2 cup of the heavy cream, the cornstarch, and vanilla paste in a small bowl. Set aside.
• 将1杯糖放入中等铜或重的不锈钢锅中，并放在中火上。随着糖的热量，您会看到它在边缘周围融化，然后在2至3分钟内将其颜色变成金色。使用木勺或耐热硅酮刮刀，一侧将糖轻轻点亮。您会看到液体焦糖慢慢从颗粒糖下方移出。非常缓慢地开始将糖移入液体焦糖中。不要急于此过程 - 如果焦糖开始看起来颗粒状，您将糖掺入太快。如果焦糖开始吸烟或变得非常黑，请将锅从热量中取出，直到吸烟消退或降低热量。
• When the sugar has completely melted and is dark amber in color, turn off the heat and pour in the milk—it will bubble up. When the bubbles settle down, turn the heat on to low and whisk the milk and caramel together, then cook, whisking, to dissolve any hardened bits of caramel.
• 将玉米淀粉混合物搅拌到焦糖中，然后继续烹饪，搅拌，直到布丁变稠并涂在2至3分钟的勺子后面。从火上移开。
• Pour the pudding through a fine-mesh sieve into a medium bowl. Cover the surface of the pudding with plastic wrap so the pudding doesn’t form a skin and refrigerate until cold, about 2 hours.

做焦糖酱

• 将糖放入中等铜或重的不锈钢锅中，并用中火放置。将奶油和玉米糖浆倒入一个小锅中，并放在中低火上。
• 随着糖的热量，您会看到它在边缘周围融化，然后在2至3分钟内将其颜色变成金色。使用木勺或耐热硅酮刮刀，一侧将糖轻轻点亮。您会看到液体焦糖慢慢从颗粒糖下方移出。非常缓慢地开始将糖移入液体焦糖中。不要急于此过程 - 如果焦糖开始看起来颗粒状，您将糖掺入太快。如果焦糖开始吸烟或变得非常黑，请将锅从热量中取出，直到吸烟消退或降低热量。
• Meanwhile, watch the cream: You want it to come to a boil when the sugar reaches the liquid caramel stage, so adjust the timing accordingly by raising or lowering the heat under the cream (if the cream comes to a boil too early, just remove it from the heat).
• 当糖完全融化并且颜色深色琥珀色时，从热量中取出并倒入奶油中，它会大大起泡。焦糖安顿下来后，将成分搅拌在一起直至光滑。加入黄油和盐，搅拌至光滑，约30秒。
• Pour the hot caramel into a heatproof jar or container and let cool completely. Bring to room temperature or reheat gently before serving.

Assemble the parfaits

• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the remaining 1 cup cream with the remaining 1 Tbs. sugar until firm peaks form.
• Spoon 1 to 2 tsp. of caramel sauce into the bottom of each parfait glass. Scoop about 1/2 cup of pudding into the glass, drizzle with another 1 to 2 tsp. caramel sauce, and top with a large dollop of whipped cream. Drizzle a little more caramel sauce over the whipped cream, finish with a sprinkling of fleur de sel, and serve immediately.

Make Ahead Tips

The pudding can be refrigerated, covered, for up to 2 days. The caramel sauce can be stored, covered, in the refrigerator for up to 4 weeks.