Prepare Butterbeer Sauce: Melt ½ cup of butter in a saucepan, stir in 1¼ cups of brown sugar, then add ¾ cup of heavy cream and boil for 2-3 minutes until thick.

Add Beer: Once cooled, mix in ⅓ cup of beer, boil again for 2-3 minutes, add 1 tsp of vanilla extract and ½ tsp of kosher salt, and cool completely.

Preheat Oven: Preheat your oven to 350°F while greasing ramekins or a single pan.

Combine Dry Ingredients: Whisk together 1½ cups of flour, 1 tbsp of baking powder, and ½ tsp of kosher salt, then set aside.

Cream Butter and Sugar: Beat together ½ cup of soften butter and 1¼ cups of brown sugar until fluffy, then add in 3 eggs one at a time.

Mix in Dry Ingredients: Gradually incorporate the dry mixture into the butter mixture, then fold in the cooled butterbeer sauce and 1 tsp of vanilla extract.

Assemble Puddings: Spoon butterbeer sauce into ramekins, fill with pudding batter, and bake for 20-25 minutes until golden.

Cool and Serve: Let cool for 5 minutes, unmold, drizzle with sauce, and serve warm with vanilla ice cream.