First, make your salted caramel. Add the sugar, corn syrup, and water to a small pot over high heat.

Bring to a boil. Do not stir, swirl the mixture to allow it to caramelize evenly.

When it turns a light caramel color (about 3 to 5 minutes), remove from heat.

Stir in the heavy cream. Be careful, the cream will make the caramel foam a bit.

Stir in the butter, sea salt, and vanilla extract, whisking to combine. Set aside to cool.

To make the pudding, add the maple syrup, brown sugar, water, and salt to another small pot.

Bring to boil over medium-high heat, stirring occasionally.

Simmer for 5 minutes.

Remove from heat and add in the half and half, whisking until smooth.

In a large mixing bowl, whisk the whole egg, egg yolks, and cornstarch until well combined.

Whisk in the maple syrup brown sugar mixture in a slow, thin stream to the egg mixture. Whisk until well combined.

Add a fine mesh sieve over the pot you used for the pudding. Strain the mixture into the pot.

Cook over medium heat, whisking constantly until it thickens into a pudding-like texture, about 10 minutes.

Remove from heat and let cool for 15 minutes.

Once cooled, divide the pudding among six 4-oz mason jars.

Top each pudding with the reserved caramel, splitting it equally among all jars.

Cover each jar and refrigerate for at least 2 hours.

When ready to serve, top with a sprinkle of sea salt and a dollop of whipped cream.