CRUST: Mix cookie crumbs, butter, and salt. Press 2 heaping tablespoons cookie mixture onto the bottom of each dessert cup, mason jar or ramekin.
BUDINO: Whisk ½ cup milk and cornstarch in a small bowl; set aside. Heat remaining 2½ cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and ¾ cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°
Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan.
Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, extract, and salt. Pour through prepared sieve to remove any lumps.
Pour at least ½ cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
CARAMEL SAUCE: Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.
Spoon caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.
Recipe by Eighteen25 at https://eighteen25.com/salted-caramel-budino-with-vanilla-bean-caramel-sauce/