Salted Caramel Budino

for the Butterscotch Pudding - (8 first ingredients) 1. In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and- half until smooth. 2. In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a pudding-like texture, about 5 minutes (this took a little longer for me, but be sure NOT TO OVERCOOK–otherwise you will have lumpy pudding, and no one wants lumpy pudding). 3. Cover and refrigerate at least 2 hours or overnight. for the Vanilla Bean Caramel - (7 next ingredients) 1. In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 7 minutes). Promptly lower heat and carefully add the cream (the mixture will foam up). 2. Add the butter, sea salt and vanilla and whisk until smooth. Turn off the heat. 3. Pour into a cool squeeze container and set aside. for the Whipped Creme Fraiche - (3 last ingredients) 1. Place all ingredients into a bowl and mix with a hand mixer until combined and whipped. to serve 1. Crack the Oreo biscuits (without the filling) and divide them into the 4-5 jars (short jars) 2. Put the butterscotch pudding (just enough that in one spoon, one can grab a little of all layers) 3. Then, put the caramel (just a thin layer, because it's VERY sweet) 4. Put a nice dollop of creme fraiche whipped and sprinkle some oreo powdered.