Place 8 ounces of butter into a sauce pan and begin to brown butter. Once butter has turned medium brown, remove from heat and into a small bowl inside of an ice bath (part water, part ice) and stir until butter is cooled.

In a medium sauce pot, combine milk, cream, sugar and syrup and boil. In a medium mixing bowl, place the egg yolks and whisk until light yellow. When cream has boiled, carefully ladle ½ of cream mixture into the egg yolks to temper. Add eggy mixture into the cream in pot. Allow to thicken, stirring constantly and watching for large bubbles. When base has thickened, remove from heat and pour through a fine strainer into a medium mixing bowl. Place mixing bowl in an ice bath to cool down.

Pour ice cream base in a blender and begin to blend on low speed. Slowly begin to add browned butter to ice cream base and allow each addition to fully incorporate. Add vanilla extract afterwards.

Pour ice cream base into a medium mixing bowl and cover bowl with plastic wrap, having plastic wrap touch the ice cream base and cool in refrigerator for about 3-4 hours or overnight.

Set up ice cream maker (whether stand alone or an ice cream attachement) and spin ice cream base according to ice cream maker instructions. Take soft serve ice cream and place in a storage container and allow to firm up in freezer for a few hours.

In a medium sauce pot, mix together water and sugar (sugar should be the consistency of wet sand) and bring the pot over medium-high heat. Allow the sugar to melt and form bubbles, DO NOT stir the sugar.

Keep an eye on the sugar and after about 5-7 minutes, sugar will begin to change colors, wait until sugar is a medium brown color and big bubbles have formed. Remove sauce pot from the heat and whisk in cream. Be careful as this will create lots of steam and cause sugar to expand and foam up.

After sugar has cooled down and cream has been fully added, carefully whisk in butter in small batches. Make sure butter is completely incorporated in the sugar. Once all of the butter has been whisked in, add salt and whisk again.

Place 6 ounces of butter in a sauce pan, over medium heat, and brown, about 10 minutes. Pull from heat and cool slightly by stirring.

In a mixing bowl, mix together browned butter and brown sugar. Beat until well incorporated. Next add eggs, one at a time and making sure to scrape the edges of the bowl after each addition. Beat in pumpkin puree and vanilla extract and mix until well combined.

Mix together all dry ingredients and then slowly add to wet ingredients, being sure to mix until well incorporated.

Preheat an oven to 350 degrees. Scoop “pudding” batter into greased muffin tins. Place in the heated oven and bake for 20 minutes. Check doneness.

Poke a hole into each pudding with a chopstick or small spoon and pour caramel sauce into the puddings. Flip puddings over and cover in caramel sauce again.

To serve, drizzle more caramel sauce and top with a scoop of brown butter ice cream.