Cookie Crust mix cookie crumbs, salt, and butter in a small bowl until combined. Set aside about to tablespoons of the cookie mixture for garnish. Pressed about 2 tablespoons for a large cup or half for a small cup cookie crumbs in the bottom of a mason jar or cups. Set aside.

In a small bowl with half a cup of milk and cornstarch until combined set aside.

In a small saucepan heat remaining 2 and a half cups of milk until simmering. Remove from heat and set aside.

In the bowl of the stand mixer, whisk egg yolks on medium speed for about 3 minutes you can do this by hand but I just find it easier if in a mixer.

To make the caramel, stir brown sugar and water in a medium saucepan over medium heat until the sugar is dissolved. Increase the heat and cook without string until instant read thermometer reads 210 to 220°F remove from heat.

With stand mixer at low speed gradually whisk in the hot milk, then the corn starch mixture into the eggs. Slowly whisk in the caramel. Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens and a thermometer reads 175°F, about 3 minutes. Remove from heat; whisk in the butter, rum, and salt. Poor through a sieve if necessary.

Poor half cup pudding over crust in each cup. Cover and chill for 4 to 5 hours.