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2 Tbsp. cornstarch
2 c. heavy cream
4 large egg yolks
1 Tbsp. SomerSweet
caramel sauce* check below for recipe
1 Tbsp. unsalted butter
As desired Perfectly whipped cream

For caramel sauce, you will need:
1/2 cup SomerSweet.
1/2 cup plus 4 Tbsp. water.
8 Tbsp. or stick of unsalted butter, at room temperature.

1. In a medium saucepan, combine the cornstarch and 1/3 of the cream with a wooden spoon.
   
   
2. Gradually stir in the rest of the cream, stirring constantly until the mixture boils and thickens.
   
   
3. In a mixing bowl, lightly beat the egg yolks with the SomerSweet.
   
   
4. Add about ¼ of the hot cream mixture to the egg yolks and blend.
   
   
5. Return the egg mixture to the rest of the thickened cream and stir well.
   
   
6. Remove from heat.
   
   
7. Add the vanilla, 1 recipe of caramel Sauce and butter.
   
   
8. Stir until combined.
   
   
9. To assemble, spoon the remaining caramel sauce into the bottom of 4 cups or glasses.
   
   
10. Add pudding.
    
    
11. Cool slightly and top with perfectly whipped cream before serving.
    
    
12. Store in the refrigerator.
    
    
13. Remove from heat.
    
    

For caramel sauce:

1. Dissolve SomerSweet in the water in a small heavy-bottomed saucepan.
   
   
2. Bring to a boil and continue to cook, without stirring, for 5-8 minutes, until the liquid turns golden brown and frothy.
   
   
3. Take care not to let it burn.
   
   
4. Remove from heat and slowly pour in the cream, whisking constantly.
   
   
5. Return to low heat and whisk gently until sauce is smooth.
   
   
6. Whisk in the butter.
   
   
7. Remove from heat.
   
   
8. Sauce will thicken as it cools.
   
   
9. Cool to room temperature and refrigerate.