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Caramel Budino with Salted Caramel Sauce

Caramel Budino with Salted Caramel Sauce


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Ingredients

Cookie Crust

  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter, melted

Budino

  • 3 cups whole milk, divided
  • 3/4 cup (packed) dark brown sugar
  • 3 tablespoons unsalted butter

Salted Caramel Sauce

  • 3/4 cup plus 2 tablespoons heavy cream, divided
  • 1/2 vanilla bean, split lengthwise
  • 2 tablespoons light corn syrup
  • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2' cubes
  • Lightly sweetened whipped cream

Recipe Preparation

Cookie Crust

  • Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

Budino

  • Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°

  • Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.

  • Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Salted Caramel Sauce

  • Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.

  • Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.

  • Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Recipe by Marcie Turney of Barbuzzo in Philadelphia PA,

Nutritional Content

One serving contains: Calories (kcal) 511.4 % Calories from Fat 52.6 Fat (g) 29.9 Saturated Fat (g) 17.2 Cholesterol (mg) 210.3 Carbohydrates (g) 56.4 Dietary Fiber (g) 0.5 Total Sugars (g) 42.8 Net Carbs (g) 55.9 Protein (g) 6.1 Sodium (mg) 508.7Reviews Section

Vanilla Caramel Budino with Salted Caramel Sauce

2. In a medium bowl, whisk together the egg yolks, the 2 tablespoons cream, the 2 tablespoons milk, and the cornstarch.

3. In a medium saucepan, combine the 1[1/2] cups of cream, 1[1/2] cups of milk, the [1/4] cup of brown sugar, and the salt. Slit open the vanilla bean and, with the tip of a paring knife, scrape the seeds into the saucepan. Add the pod as well and bring the mixture to a simmer over medium heat.

4. In another medium saucepan, combine the [3/4] cup brown sugar and the butter and cook over medium low, stirring occasionally with a wooden spoon or heat-proof spatula, until the butter is melted, the sugar dissolved, and the mixture smells nutty, about 5 minutes. Slowly stir in the warm cream mixture (be careful as it will bubble and sputter) until well incorporated.

5. Whisk a small ladleful of the warm cream into the egg yolk mixture a little at a time. Then slowly mix the egg yolk mixture into the saucepan. Cook, stirring, until a thick custard forms.

6. Strain through a fine mesh strainer into a large heatproof measuring cup (you will have about 3[3/4] cups) or a bowl. Cool quickly by nestling the measuring cup into the ice bath and stirring the custard occasionally.

7. Divide the custard among 6 or 8 serving dishes (we use plain juice glasses), filling them no more than three-quarters full. Cover with plastic wrap, pressing on the surface to prevent a skin from forming, and refrigerate for at least 2 hours and up to 2 days.

8. To serve: In a medium bowl, combine the heavy cream, confectioners’ sugar, and vanilla and whisk to medium peaks. Pour 2 to 3 tablespoons of the Salted Caramel Sauce over each. Top with a dollop of whipped cream and a pinch of sea salt.

Directions for Caramel Sauce

1. the seeds into the cream with the tip of a paring knife. Add the pod to the saucepan as well, and bring the cream to a simmer over medium heat.

2. Meanwhile, combine the butter and sugar in a medium saucepan, and cook, stirring occasionally with a wooden spoon or heat-proof spatula, until the butter and sugar have melted are a deep amber color. (The caramel will bubble and look strange as it cooks. Once the sugar melts, and the moisture from the butter evaporates, the mixture should become thin and glossy.) Carefully add the hot cream it will bubble and spurt but will settle down. Stir well to combine then strain though a fine mesh strainer. The sauce will keep, covered and refrigerated, for at least 1 week. Reheat it gently before using.


Budino With Salted Caramel Sauce

When we hear and read about how the Philippines has the longest Christmas season in the world, we know it’s no exaggeration. It isn’t even Halloween yet but in the malls, Christmas trees and decor are already up for sale alongside the scary masks, monster costumes and pumpkin baskets.

In my house, the holiday season starts a bit later. Still before Halloween but not as early as the appearance of Christmas decor in the malls. In my house, Christmas starts on my birthday. October the 20th. From that day on, it just seems that the feasting never stops until after the New Year. I don’t know why. It might be because I’m a food blogger and I want to publish my Christmassy recipes weeks before people start shopping for holiday food. It might also be because my birthday is the perfect excuse to start indulging.

Whatever. The feasting has begun and it isn’t even my birthday yet. We were planning on having a family party (three birthday celebrants in the family this month — me, my brother-in-law and his best girl) and I told Speedy I’m “practicing” and “experimenting” with some recipes so that they’d be perfect by party time. But the party has been postponed indefinitely. My mother-in-law is ill, she’s in the hospital as I write this and, well, a family party isn’t the same without her. In fact, it was she who initiated the idea of another joint party like last year and the year before that. So, last night, when I saw her at the hospital, I told her to get well soon because we won’t have the party without her.

Without knowing exactly when the party will take place, I’m still “practicing” and “experimenting” nonetheless. Two days ago, I deboned a jumbo chicken and made chicken relleno (there is an old recipe in the archive but the one I made two days ago was better and I’ll be posting the new recipe soon). Earlier today, I made budino. Budino is Italian for pudding. But not the bread kind. It’s a custard — softer than leche flan, the consistency more like creme brulee and, in this recipe, adapted from Bon Appetit, the budino is served with crushed chocolate cookies and gooey salted caramel sauce. So, soooo wickedly delicious.


Recipe Summary

  • 3 large egg yolks
  • 1 large egg
  • 7 tablespoons cornstarch
  • 1 cup plus 2 tbsp. dark brown sugar
  • 1 ½ teaspoons kosher salt
  • 4 cups heavy whipping cream, divided
  • 1 ½ cups whole milk
  • 5 tablespoons unsalted butter, cubed
  • 2 tablespoons Scotch whisky
  • About 1 cup good-quality caramel sauce, gently warmed
  • Maldon sea salt*
  • ¼ cup plus 1 tbsp. crème fraîche or sour cream

Whisk egg yolks, whole egg, and cornstarch in a medium bowl until smooth.

Put sugar, salt, and 1/2 cup water in a 4-qt. saucepan and bring to a boil over high heat, without stirring but swirling occasionally, and cook until mixture gets thicker, foamy, and lavalike, about 5 minutes. Reduce heat to low and slowly whisk in 3 cups cream and the milk.

Remove from heat and slowly ladle half the cream mixture into egg mixture, whisking constantly. Pour back into saucepan and cook over medium heat, whisking constantly, until mixture is as thick as cream gravy, about 6 minutes. Remove from heat and whisk in butter and whisky.

Pour custard through a fine-mesh strainer into a bowl. Ladle into 8 lowball glasses cover with plastic wrap. Chill for at least 4 hours and up to several days.

Whisk remaining 1 cup cream in a medium bowl until soft peaks form, then add crème fraîche and whisk until stiff peaks form (this will happen quickly be careful not to overbeat).

Spoon 2 tbsp. caramel sauce onto each custard, sprinkle with a few flakes of salt, and top with a dollop of whipped cream.


More Dessert Recipes:

Love homemade pudding? Try making this Pumpkin Pudding the next time a craving hits.

These Dark Chocolate Almond Molten Lava Cake Sundaes are another special occasion treat I like to make.

Want a dessert that&rsquos a little easier? Make these Raspberry Almond Angel Food Cake Parfaits when you need a quick dessert recipe.

These Easy Chocolate Brownies are one of the most popular recipes on my site. I think you&rsquoll really enjoy them!

For something a little different, make a batch of Almond Butter Cookies. Similar to peanut butter cookies, but just different enough to stand out.

Love this recipe for Salted Caramel Budino? Sign up for Good Life Eats email updates and never miss another recipe!


Budino Options

For this budino I went with the classic Nancy Silverton butterscotch budino with a salted caramel top version. I also added a vanilla wafer cookie crust for some additional texture. The vanilla wafer cookie crust, and even the salted caramel top, are optional and a personal preference. Here are a few pros and cons of each:

    Vanilla wafer cookie crust:
    Pro’s – added texture and looked great.
    Con’s – it did make the budino a little dryer.


Caramel Budino

One of my favorite restaurants here in Reno, Campo, serves a wonderful dessert called “Caramel Budino”. It’s essentially a layered dessert with chocolate cookie crumbs, vanilla pudding, and a wonderful sea salt caramel topping, all served up in a cute mason jar. It’s to die for!

For our wedding anniversary this year I thought it would be fun to try to recreate this dessert. I already knew which pudding recipe I would use: the “Vanilla Layer” from the Split-Level Pudding recipe in Dorie Greenspan’s book, Baking: From My Home to Yours. It’s my favorite vanilla pudding recipe!

Next, I had to find a worthy caramel sauce recipe. I found it when She Makes and Bakes published a Vanilla Bean Salted Caramel Sauce recipe earlier this year. This recipe made the rounds on the internet and was originally inspired by The Perfect Scoop, by David Lebovitz. It was just what I wanted for this dessert.

Finally, the cookie crumbs. Why buy them when you can make your own? Actually, I probably would have bought some chocolate wafer cookies if I hadn’t recently made the Bouchon Bakery TKOs. I saved the scraps so I could turn them into cookie crumbs. Perfect!

Now, you could easily simplify this recipe by buying a high-quality caramel sauce and using a favorite vanilla pudding recipe, but I have to say that using all homemade, from scratch, ingredients really took this over the top. It was delicious!

Even if you don’t make the whole dessert, I encourage you to try the Sea Salt Vanilla Caramel Sauce. It is so good that I have eaten all the leftovers by the spoonful!

A quick shout-out to the Dorista’s favorite cookbook author, Dorie Greenspan. Her birthday is tomorrow (October 24). Happy Birthday Dorie!

Caramel Budino

  • ¾ cup chocolate cookie crumbs (purchased or homemade)
  • heavy cream, lightly sweetened and whipped

SEA SALT VANILLA CARAMEL SAUCE:

  • 1 cup sugar
  • 1 ¼ cups heavy cream, at room temperature
  • 1 teaspoon vanilla paste or vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 2 ¼ cups whole milk
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, cut into 4 pieces, at room temperature
  • 2 ½ teaspoons vanilla extract

Combine the 1 ¼ cups heavy cream and 1 teaspoon vanilla paste or extract and set aside.

Place the sugar in a heavy saucepan and spread in an even layer. Heat the pan on medium-low without stirring the sugar. When the edges of the sugar begin to liquify, gently stir with a silicone spatula until all the sugar melts and liquifies. If you are overeager like I was and stir too often or too vigorously, your sugar may clump. If this happens, stop stirring so much, and wait for the sugar to melt again.

Once the sugar is melted and is a deep amber color, remove it from the heat. Slowly whisk in the cream. Be careful! The caramel will bubble violently! Again you may see some clumping (I did). If you do, return the caramel to the heat and gently (and patiently!) stir until all the sugar is melted and you have a nice, smooth sauce.

Remove from the heat and stir in the sea salt and remaining ½ teaspoon vanilla extract. Allow the caramel sauce to cool for a few minutes, then place it in a heat-proof container for storage. A mason jar works well. Stores for several weeks in the refrigerator.

Bring 2 cups of milk and 3 tablespoons of sugar to boil in a medium saucepan.

While the milk is heating, place the cornstarch and salt into a food processor and pulse to blend. Remove to a small bowl or piece of wax paper. Put the remaining 3 tablespoons of sugar and the egg yolks into the processor and blend for 1 minute. Scrape down the sides of the bowl if necessary, then add the remaining ¼ cup milk. Pulse a few times just to mix, then add the cornstarch mixture and pulse again.

With the food processor running, slowing pour in the hot milk. When the milk is blended in, pour the mixture back into the saucepan. Whisk over medium heat until the pudding thickens and you see a few bubbles come up to the surface.

Pour the pudding back into the food processor. Add the butter and vanilla and pulse a few times until the pudding is smooth and everything is blended in.

Have ready 5 half-pint mason jars or 5 dessert bowls (clear is best to see the layers).

Place 2 tablespoons cookie crumbs in the bottom of each jar or bowl (you will have some left over set aside). Divide the vanilla pudding evenly between each dish. Cover well and chill for at least 4 hours. If you wish to prevent a skin from forming on the pudding, press plastic wrap against the surface.

When ready to serve, drizzle a tablespoon or two of the Caramel Sauce on top of each serving (if the sauce is too stiff to drizzle, you may need to warm it up slightly). Top with a dollop of whipped cream and a sprinkling of cookie crumbs.

Note: You can top the budino with the caramel sauce a couple of hours in advance, but not longer.


How to Make It

Whisk egg yolks, whole egg, and cornstarch in a medium bowl until smooth.

Put sugar, salt, and 1/2 cup water in a 4-qt. saucepan and bring to a boil over high heat, without stirring but swirling occasionally, and cook until mixture gets thicker, foamy, and lavalike, about 5 minutes. Reduce heat to low and slowly whisk in 3 cups cream and the milk.

Remove from heat and slowly ladle half the cream mixture into egg mixture, whisking constantly. Pour back into saucepan and cook over medium heat, whisking constantly, until mixture is as thick as cream gravy, about 6 minutes. Remove from heat and whisk in butter and whisky.

Pour custard through a fine-mesh strainer into a bowl. Ladle into 8 lowball glasses cover with plastic wrap. Chill for at least 4 hours and up to several days.

Whisk remaining 1 cup cream in a medium bowl until soft peaks form, then add crème fraîche and whisk until stiff peaks form (this will happen quickly be careful not to overbeat).

Spoon 2 tbsp. caramel sauce onto each custard, sprinkle with a few flakes of salt, and top with a dollop of whipped cream.


  1. Begin by measuring out your chocolate chips into a microwave-safe bowl. You can use any type of chocolate chips you want. I like to use dark chocolate or semi-sweet, but milk chocolate will work just as well.
  2. Next, measure and pour the heavy cream over the chocolate chips.
  3. Place the bowl in the microwave and heat it at 50% power for 1 minute. Remove the bowl from the microwave and stir.
  4. Continue to microwave the ganache at 50% power in 30 second increments, stirring in between, until the chocolate is completely melted and totally combined with the cream.
  5. Time for the caramel! Add 1/4 cup of room-temperature caramel ice cream topping to ganache as well as 1/2 teaspoon of salt. Stir until the mixture is combined.

Depending on what you are using the ganache for, you can use it as is, or you can let it set up a little by letting it cool. Sometimes I put the bowl in the refrigerator to speed up the process.


Watch the video: Vanilla Salted Caramel Budino Recipe (December 2022).