In a large saucepot add the sugar and heat on medium-high swirling the sugar until it turns a deep amber and is completely dissolved. This will take 7-10 mins. DO NOT WALK AWAY! It will burn very quickly if not careful and must be swirled in order to prevent burning.

Once caramel appears, add ½ cup of warmed heavy cream, TURN OFF FLAME. Allow for boiling to settle, and then whisk to combine. Add ¼ teaspoon Fleur de Sel salt and 2 tablespoon of butter. Whisk until smooth and transfer to a Pyrex pitcher to cool.

Then in a large heat-safe mixing bowl, add egg yolks and cornstarch, whisk until a smooth paste forms and set aside.

In a large saucepot add milk, cream and vanilla bean paste scraped from the bean, and the bean itself. Simmer until foamy.

Drain cream mixture through a sieve into a large heat-safe container, to catch bits of vanilla pod.

Then slowly pour a small amount of the hot cream mixture into the egg yolk mixture and whisk to temper the eggs and prevent them from scrambling, continue to add the rest of the cream mixture whisking all the while until fully combined.

Transfer this mixture into a cleaned out pot and heat on medium-high, whisking all the while until thickened to a light pudding consistency but is still pourable. This will happen quickly as soon as it starts to thicken so don’t walk away!

Remove from the heat (since it will continue to thicken if left on the hot burner)

Add 2 tablespoon (30 g) of butter and whisk until smooth. Add the caramel and whisk until smooth.

Pour into heat-safe ramekins, leave uncovered. And refrigerate for at least 2 hours or overnight.

Top puddings with a sprinkle of fleur de sel, a dollop of homemade whipped cream and toffee bits.