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In a medium sized saucepan, whisk together the sugar and the 5 egg yolks until fully combined, with the heat turned off. Whisk in the heavy cream until fully combined.
Turn on the heat to medium low and continuously stir until the mixture thickens up and spreads slowly when a spoon is dragged through it, about 10 minutes. The mixture should not simmer, but just get the occasional bubble.
Add in the chocolate chips, turn off the heat, and whisk until chocolate has fully melted.
Pour the mixture through a sieve to ensure smoothness, then divide into 8 ramekins.
Refrigerate, uncovered, for 2 hours or until set.
Layer 1 tablespoon of salted caramel onto each of the budinos and finish with some flaky sea salt to garnish.
Top with whipped cream, and enjoy!