1. Make the Miso Caramel

1. Combine sugar and water in a saucepan over medium heat.
2. Cook without stirring until the sugar turns a deep amber color.
3. Carefully whisk in the warm cream.
4. Add butter, miso paste, and a pinch of sea salt.
5. Stir until smooth and glossy.
6. Let cool slightly.

2. Prepare the Chocolate Pudding

1. In a bowl, whisk together sugar, cornstarch, cocoa powder, and salt.
2. Add egg yolks and a little milk, whisking until smooth.
3. Heat the remaining milk and cream in a saucepan until steaming.
4. Gradually whisk the hot milk mixture into the egg mixture.
5. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened.
6. Remove from heat and add chopped chocolate and vanilla.
7. Stir until smooth and silky.

3. Assemble the Pudding Cups

1. Spoon a layer of miso caramel into the bottom of each serving cup.
2. Divide the chocolate pudding evenly among the cups.
3. Tap gently to remove air bubbles.
4. Cover and refrigerate for at least 3 hours or until fully set.

4. Garnish and Serve

1. Top with whipped cream before serving.
2. Sprinkle with chocolate shavings, flaky sea salt, or crushed nuts.
3. Drizzle with any remaining miso caramel.