Toffee Pudding with Sticky Dates

Ingredients

• 2 cup swhole milk , divided
• 4 large egg yolks
• 1/4 cup cornstarch
• 1/2 teaspoon table salt
• 3/4 cup (\1 1/4 ounce s1/149 grams) packed dark brown sugar
• 2 tablespooons water
• 1 tablespoon molasses
• 2 tablespoon sunsalted butter
• 1 cup heavy cream
• 2 teaspoon svanilla extra ct
• 2/3 cup (\1 2/3 ounce s1/132 grams) granulated sugar
• 1/4 cup water
• 2 tablespoon sunsalted butter
• 3/4 cup heavy cream
• 1/4 teaspoon table salt
• \1 1/2 tablespoon sunsalted butter
• 6 pitted Medjool dates , chopped
• Pinch table salt
• Flake sea salt (optional)

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE DATES:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Melt 1½ tablespoons unsalted butter in 8 inch skillet over medium heat.
2. Add 6 chopped pitted Medjool dates and pinch table salt.
3. Cook, stirring often, until dates are sizzling and mixture smells fragrant, about 2 minutes.
4. Divide evenly among puddings.
5. Sprinkle with flake sea salt, if using.
6. Serve immediately.'}]}