Sprinkle the gelatin over 2 tablespoons of water and let set for 5 minutes.

In a medium saucepan over medium-low heat, combine 1 cup half-and-half, ¾ cup sugar, and ¼ teaspoon of salt. Simmer for 5 minutes, stirring to dissolve the sugar. Reduce the heat to low and add the gelatin and buttermilk. Remove from the heat and add 2 teaspoons vanilla.

Put the remaining ½ cup sugar in a deep saucepan. Add 2 tablespoons water and cook over medium heat until the sugar dissolves. Continue to cook, swirling the pan as needed (do not stir) until the mixture becomes the color of an old penny, about 10 minutes. Take off the heat and add ½ cup half-and-half. The mixture will bubble up furiously. Once it stops bubbling, add 1 teaspoon vanilla and ½ teaspoon salt. Stir until the sauce is smooth. Let cool then refrigerate, covered, until ready to use. Can be made up to 2 weeks ahead.

To serve, dip the ramekins briefly into hot water, place a serving plate on top and invert. Serve the puddings drizzled with the caramel sauce.