Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 egg yolks
- 1/2 cup Nutella
- 1/2 cup chopped hazelnuts
Special equipment needed:
- 6 ramekins or small bowls
- Whisk
- Saucepan
- Mixing bowl
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until it comes to a simmer.
2. In a mixing bowl, whisk together the remaining sugar, cornstarch, cocoa powder, and salt.
3. Add the egg yolks to the dry ingredients and whisk until smooth.
4. Slowly pour the hot milk mixture into the egg mixture while whisking constantly.
5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
6. Remove from heat and whisk in the Nutella until smooth.
7. Strain the mixture through a fine mesh strainer into a clean bowl.
8. Divide the mixture evenly among the ramekins or small bowls.
9. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or until set.
10. Toast the chopped hazelnuts in a dry pan over medium heat until fragrant and lightly browned.
11. Sprinkle the toasted hazelnuts over the top of each budino before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 28g
Carbohydrates per serving: 39g
Protein per serving: 7g
Substitutions for ingredients:
- Half-and-half can be used instead of heavy cream and whole milk.
- Almond milk can be used instead of whole milk.
- Almond butter can be used instead of Nutella.
- Chopped almonds or pecans can be used instead of hazelnuts.
Variations:
- Add a pinch of cinnamon or cayenne pepper to the mixture for a spicy kick.
- Top with whipped cream or a dollop of Nutella before serving.
- Use dark chocolate instead of cocoa powder for a richer flavor.
- Add a splash of liqueur, such as Frangelico or Kahlua, to the mixture for an adult version.
Tips and tricks:
- Whisk the mixture constantly while cooking to prevent lumps.
- Strain the mixture through a fine mesh strainer to ensure a smooth texture.
- Toast the hazelnuts just before serving for maximum flavor.
Storage instructions:
Store the budino in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
The budino can be served cold or at room temperature. If desired, warm in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the budino in clear glass bowls or ramekins to show off the layers. Top with whipped cream or a drizzle of chocolate sauce for an extra special touch.
Garnishes:
Toasted hazelnuts, whipped cream, chocolate shavings, or a sprinkle of sea salt.
Pairings:
Coffee, espresso, or a glass of red wine.
Suggested side dishes:
Fresh berries or a fruit salad.
Troubleshooting advice:
If the mixture is too thick, whisk in a little more milk or cream. If it is too thin, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the mixture to a boil to ensure the eggs are fully cooked and safe to eat.
Food history:
Budino is an Italian dessert similar to pudding or custard. It is often flavored with chocolate, caramel, or fruit.
Flavor profiles:
Rich, chocolatey, nutty, and creamy.
Serving suggestions:
Serve the budino as a dessert after a dinner party or as a special treat for a romantic evening.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian