Butterscotch Budino With Caramel Sauce And Rosemary–Pine Nut Cookies

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James Beard

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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

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