Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 4 egg yolks
- 1/4 cup cornstarch
- 1/4 cup unsalted butter, softened
- 1/2 cup caramel sauce
- 1/4 cup coarse sea salt
Special Equipment Needed:
- 6 ramekins
- Large saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer
- Hand mixer or stand mixer
- Piping bag (optional)
Step-by-Step Instructions:
1. In a large saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring occasionally until the sugar dissolves.
2. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Cook until the mixture turns a deep amber color, about 7-8 minutes.
3. Remove the pan from the heat and slowly whisk in 1 cup of heavy cream. Be careful as the mixture will bubble up. Once the cream is fully incorporated, whisk in the sea salt and vanilla extract.
4. In a separate mixing bowl, whisk together the egg yolks and cornstarch until smooth.
5. Slowly pour the caramel mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
6. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 5-7 minutes.
7. Remove the pan from the heat and whisk in the softened butter until fully incorporated.
8. Strain the mixture through a fine mesh strainer into a clean mixing bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
9. Once the pudding has chilled, spoon a layer of caramel sauce into the bottom of each ramekin. Pipe or spoon the chilled pudding on top of the caramel sauce.
10. Sprinkle a pinch of coarse sea salt on top of each budino.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
Medium-high heat for caramelizing sugar
Medium heat for cooking pudding
Serving size:
6 servings
Nutritional information:
Calories per serving: 482
Fat per serving: 36g
Saturated fat per serving: 22g
Carbohydrates per serving: 39g
Sugar per serving: 31g
Protein per serving: 3g
Sodium per serving: 527mg
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Caramel sauce can be substituted with homemade or store-bought chocolate sauce or fruit compote.
Variations:
- Add a layer of crushed cookies or graham cracker crumbs on top of the caramel sauce before adding the pudding.
- Top with whipped cream or whipped coconut cream.
- Add a tablespoon of bourbon or rum to the pudding mixture for a boozy twist.
Tips and Tricks:
- Be careful when caramelizing the sugar as it can burn quickly.
- Use a fine mesh strainer to remove any lumps or cooked egg bits from the pudding mixture.
- Chill the pudding for at least 2 hours to allow it to set properly.
- Use a piping bag to create a more professional-looking presentation.
Storage Instructions:
Store the budino in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The budino can be served chilled or at room temperature. If you prefer it warm, microwave for 10-15 seconds or heat in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the budino in the ramekins or invert onto a plate for a more elegant presentation. Drizzle with additional caramel sauce and sprinkle with coarse sea salt.
Garnishes:
Garnish with a sprig of fresh mint or a dusting of cocoa powder.
Pairings:
Pair with a glass of red wine or a cup of coffee for a decadent dessert.
Suggested Side Dishes:
Serve with a side of fresh berries or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the pudding mixture is too thick, whisk in a little more heavy cream until it reaches the desired consistency.
- If the pudding mixture is too thin, whisk in a little more cornstarch until it thickens.
Food Safety Advice:
- Be careful when working with hot sugar as it can cause burns.
- Store the budino in the refrigerator to prevent bacterial growth.
Food History:
Budino is an Italian dessert that translates to "pudding" in English. It is typically made with milk, sugar, and eggs and can be flavored with chocolate, caramel, or fruit.
Flavor Profiles:
The salted caramel budino is rich and creamy with a sweet and salty flavor profile.
Serving Suggestions:
Serve the budino as a dessert after a dinner party or as a special treat for a date night at home.
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