This post contains affiliate links. Please see our disclosure policy.
Sunday Dinner
Spuma di Tonno
Rosemary Grissini
Spaghetti and Meatballs
Simple Salad with Caesar Vinaigrette
Country Bread
Roasted Garlic and Parmesan
Caramel Budino with Salted Caramel Sauce
I would like to fit a spoon with a miniature camera before plunging it through the layers of this dessert. There is the cream, the layer of caramel, the budino (Italian for pudding), then the chocolate cookie crumbs of the base. If you can get each component on your spoon to the bottom on one trip, you will be rewarded with a richly complex mouthful of yumminess.
An added bonus is that the budino and caramel can be made in advance. In fact, I have even assembled them the day before. Before serving, I top it with whipped cream and reserved cookie crumbs for garnish. This recipe has it all — taste, texture, and an aesthetically pleasing appearance in individual portions.
Sunday Dinner one year ago
Sunday Dinner two years ago
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Caramel Budino with Salted Caramel Sauce
Equipment
- Candy thermometer
- Ramekins
Ingredients
For the Cookie Crust
- 1 cup finely ground chocolate cookie crumbs, about 20 Nabisco Famous Chocolate Wafers
- 2 tablespoons unsalted butter, melted
- ⅛ teaspoon Kosher salt
For the Budino
- 3 cups whole milk, divided
- ¼ cup cornstarch
- ¾ cup packed dark brown sugar
- ¾ cup water
- 5 extra-large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons Scotch Whiskey or dark rum
- ¼ teaspoon pure vanilla extract
- 1 teaspoon Kosher salt
For the Salted Caramel
- ¾ cup plus 2 tablespoons heavy cream
- ½ vanilla bean, split lengthwise
- ½ cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 4 tablespoons (2 ounces) chilled unsalted butter, cut into ½-inch cubes
- ¼ teaspoon Kosher salt
- Lightly sweetened whipped cream
Instructions
For the Cookie Crust
- Mix cookie crumbs, butter, and salt in a medium bowl. Reserve 2 tablespoons of the mixture in a small bowl; cover and chill for garnish. Press 2 tablespoons of the remaining cookie mixture into the bottom of eight (8 ounce) jars or ramekins; set aside.
For the Budino
- In a small bowl, whisk together ½ cup milk and the cornstarch; set aside. Heat the remaining 2 ½ cups milk in a small saucepan just to a simmer; set aside. To make the caramel, in a separate heavy saucepan over medium heat, stir the sugar and water until the sugar dissolves. Increase the heat and cook without stirring until thermometer reads 210ºF-220ºF.
- 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 an instant read thermometer registers 175º F, about 3 minutes. Remove from the heat and whisk in butter, whiskey, vanilla, and salt. Pour the mixture through a fine-mesh sieve. Pour ½ cup of the budino into each jar. Cover and chill until set, about 4-5 hours. (Can be made 1 day in advance.)
For the Salted Caramel
- Place cream in a small bowl or pitcher. Scrape in seeds from vanilla bean and add bean; set aside.
- Stir sugar, corn syrup, and water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down the sides with a wet pastry brush until deep amber color forms, about 5-6 minutes. Remove from the heat and gradually add the vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in cold butter and salt. Strain the mixture through a fine mesh sieve and allow to cool to room temperature. (Can be made 1 day in advance. Bring to room temperature before using).
- Spoon 2 tablespoons of the caramel sauce over each budino. Top with whipped cream and sprinkle some of the reserved cookie crumbs over each. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Nicole,
If I didn't want to prepare this as individual desserts, what size pan/dish do you recommend?
Thanks!
In my opinion it is best enjoyed in individual portions, but if you were to use one pan I would recommend one with a 6-cup capacity since there is 4 cups of the budino.
It is just as well you don't have that camera as I can only imagine what my reaction would be then. As it is I am just craving this dessert!
this sounds delicious!
This is the perfect dessert. Your right when you talked about great texture. I can just imagine!
seems tasty, what about trying to add it to foodlve.com community, they will love it
wow looks beautiful like your other dishes, thanks will try
Looks absolutely delicious. What could be used instead of the alcohol?
You can just omit the alcohol.
What can u use instead of milk and heavy cream to make it dairy free
I can't say for certain, but here is a link to some suggestions–
https://gfreefoodie.com/2011/01/12/g-free-foodie-guide-to-dairy-substitutes-cooking-with-dairy-alternatives/