In a saucepan over medium heat, combine heavy cream, whole milk, and 0.5 cup of salted caramel sauce. Stir frequently until the mixture is hot but not boiling.

In a separate bowl, whisk together the egg yolks and sugar until the mixture is thick and pale.

Gradually add the hot cream mixture to the egg mixture, stirring continuously to temper the yolks.

Stir in the vanilla extract and a pinch of sea salt, mixing well until fully combined.

Divide the mixture evenly into small serving dishes or pots. Cover with plastic wrap and refrigerate to chill for at least 4 hours or overnight.

Once set, drizzle with additional salted caramel sauce before serving.