Description
Salted Caramel Budino is a luxurious Italian-style pudding that combines creamy, velvety custard with rich, homemade salted caramel sauce. Perfectly smooth and decadently flavored, this dessert is elevated with a hint of sea salt to balance the sweetness, creating an irresistible treat to serve chilled.
Ingredients
Budino
- 3 tablespoons cornstarch
- 1 cup whole milk (room temperature; divided into ¼ cup and ¾ cup portions)
- 1¼ cups heavy cream (room temperature)
- 1 cup cane sugar
- 3 large egg yolks (room temperature)
- 2 tablespoons unsalted butter (softened to room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt (plus more for garnish)
Salted Caramel Sauce
- 1 cup cane sugar
- 6 tablespoons unsalted butter (softened to room temperature)
- ½ cup heavy cream (room temperature)
- 1 teaspoon sea salt
Instructions
- Make the cornstarch slurry: In a small bowl, whisk together 3 tablespoons of cornstarch and ¼ cup of the whole milk until a smooth slurry forms, then set aside.
- Heat the milk, cream, and sugar: In a medium saucepan, combine the remaining ¾ cup whole milk, 1¼ cups heavy cream, and 1 cup cane sugar. Heat over medium until it simmers, stirring occasionally to dissolve the sugar.
- Whisk the egg yolks: In a medium bowl, whisk 3 large egg yolks until smooth and combined.
- Temper the egg yolks: When the milk mixture is simmering, reserve ½ cup of it. Reduce heat to medium-low to maintain a gentle simmer. Gradually whisk the reserved hot mixture into the egg yolks to temper them. Slowly whisk the tempered yolks back into the saucepan.
- Add the cornstarch slurry and thicken: Whisk in the cornstarch slurry, then cook over medium heat for 3 to 5 minutes until the mixture thickens to pudding consistency and reaches at least 160°F (71.1°C).
- Strain and finish the budino: Remove from heat and pour the mixture through a fine mesh strainer into a clean bowl to eliminate lumps. Whisk in 2 tablespoons softened unsalted butter, 2 teaspoons vanilla extract, and ½ teaspoon sea salt until smooth.
- Assemble and chill: Spoon the budino evenly into six serving glasses or ramekins. Let cool to room temperature, then refrigerate for at least 3 hours to set.
- Make the salted caramel sauce: When the budino is nearly set, heat 1 cup cane sugar in a medium (4-quart) heavy-duty saucepan over medium heat, stirring constantly with a heat-proof spoon until the sugar fully melts and turns a deep amber color (about 5–6 minutes).
- Add butter, cream, and salt carefully: Remove from heat and carefully whisk in 6 tablespoons softened unsalted butter until melted. Then very slowly pour in ½ cup heavy cream while whisking continuously to prevent splatters. Whisk in 1 teaspoon sea salt. Allow to cool until pourable but still warm. Do not taste until cooled as it will be very hot.
- Garnish and serve: After the budino has fully set, drizzle the salted caramel sauce on top and sprinkle with additional sea salt to garnish. Serve immediately and enjoy!
Notes
- Use room temperature ingredients throughout to ensure even cooking and prevent lumps in the custard.
- Be very cautious when making the caramel; it can splatter and cause burns. Consider wearing heat-resistant gloves and keep children away from the stove during this step.
- Allow the caramel sauce to cool enough to be pourable but not fully cold to maintain the perfect drizzle texture.
- The budino must be chilled for at least 3 hours to achieve the ideal set consistency.
- For a dairy-free version, substitute milk and cream with plant-based alternatives, but note that texture and flavor may vary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
