An ode to you all! Two of the most requested flavour profiles during 2020 are showcased in this beautifully creamy pudding we like to call budino. You will wonder why you ever bought pudding in a plastic cup.
Yield 6 Servings
Mis en Place
2 Cups 2% Milk
1 Cup 35% Cream
5 Egg Yolks
½ Cup Sugar
¼ Cup Cornstarch
3 Tbsp. Unsalted Butter
2 Tsp. Vanilla Extract/Bean Paste
2 Tsp. Dark Rum
1 Tsp. Salt
1 Cup Sugar
1 Tbsp Light Corn Syrup
¼ Cup Water
½ Cup 35% Cream
¼ Cup Unsalted Butter
1 Tsp. Salt
To Finish: Whipped Cream
In a mixing bowl, whisk egg yolks and sugar together.
Add Cornstarch, set aside.
In a medium saucepan combine milk and cream with vanilla.
Place saucepan over medium heat until it begins to simmer.
Do not boil.
Once the milk/cream comes to a simmer slowly pour over egg, whisking continuously. Once combined pour contents back into saucepan.
Place saucepan back on medium-low heat. Whisk until mixture thickens, allow to boil for 1 minute to cook out the flavor of the starch.
Remove from heat; add butter, rum and salt.
Push budino through a sieve to ensure it is completely smooth.
Transfer budino to jars or glassware of your choice using a spouted container or piping bag. Cover with plastic wrap and chill until cold, 2 hrs. roughly.
Prepare Salted Caramel.
Combine sugar, water and light corn syrup in a small saucepan.
Place over medium-high heat. Do not stir once it begins to simmer.
Boil until it starts to become amber. Even if you only have one side that becomes amber, remove from heat and swirl to combine evenly.
Slowly add heavy cram, being careful it can spit spat.
Place saucepan back over medium-high, cook for 2-5 minutes or until your thermometer registers 112 Celsius.
Remove from heat, add butter and salt. Set Aside.
When budino is completely chilled, pour warm caramel over top.
Top budino with whipped cream and an extra sprinkling of fleur de sel.
In addition, I love to add texture!
Get creative; crumble nut streusels, granola, cookie crumbs or even brittle on top for extra crunch.