Showstopper Butterscotch Puddings

Melt the butter in a medium heavy-based saucepan. Add the
brown sugar and cook for 2–3 minutes, stirring occasionally, until
the sugar has dissolved. Add the cream and bring to a simmer,
stirring until you have a nice thick butterscotch sauce
Meanwhile, put the cornflour into a bowl with the salt and
loosen with a couple of tablespoons of the milk until smooth,
then whisk into the rest of the milk in a large bowl. Whisk in
the egg yolks with the vanilla extract and then gradually add
the hot butterscotch sauce, whisking constantly.
Wipe out the butterscotch pan, then strain the mixture back
into it through a fine-mesh sieve. Cook over a medium heat for
5–6 minutes, stirring regularly, until the butterscotch custard
starts to thicken. Remove from the heat and pour into 2 or
4 pretty glasses or ramekins. Chill for at least 1 hour or up to
3 days.
To make the caramel sauce, put the butter, sugar and golden
syrup into a pan and bring to a gentle boil, then simmer until
the sugar has dissolved. Add the cream, vanilla and salt and
whisk together; simmer for 3 minutes until the sauce is thick
and sticky. You can use the sauce right away or transfer to a jar
and refrigerate when cool to use as needed. The sauce will keep
for up to 7 days in the fridge.
To serve, drizzle the puddings with caramel sauce, top with
a dollop of crème fraîche and add a final drizzle of sauce.