Directions:

1. Carmelize sugar, salt and water, checking color as you go by dripping onto a plate.
2. Add heavy cream and milk. Bring to a boil.
3. In a separate bowl, whisk together egg, yolks and cornstarch.
4. Temper into hot liquid. Remove from heat and whisk for 2 minutes.
5. Whisk in butter.
6. Strain mixture. Cover with plastic wrap touching pudding.
7. Refrigerate. When cool, whip to lighten

1. Preheat oven to 300 degrees.
2. Cream butter and sugar in mixing bowl.
3. In a separate bowl, mix together flour, cocoa powder and salt. Add to butter mixture.
4. Chill.
5. Space cookies on sheet pan.
6. Bake for 20 to 25 minutes.