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| This melt in your mouth Italian pudding made of butterscotch budino with a salted caramel sauce is the ultimate dessert to end your meal. |
INGREDIENTS
Cookie crust:
1 cup finely ground chocolate cookie crumbs
2 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt
Budino Pudding:
3 cups whole milk, divided
1/4 cup cornstarch
3/4 cup (packed) dark brown sugar
5 large egg yolks
3 tablespoons unsalted butter
2 teaspoons dark rum
1 teaspoon kosher salt
Directions:
Base:
Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each small serving dishes or ramkins
Pudding:
Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°
Line a sieve with a double layer of cheesecloth and set over a large pitcher. 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 a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve. Pour 1/2 cup budino over crust in each jar/dish. Cover; chill until set, 4–5 hours.
Top with salted caramel sauce and whipped cream. Sprinkle some of reserved cookie crumbs over each.
* Can be made 1 day ahead. Keep chilled.
Link to Recipe: Salted Caramel Budino
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| Mix cookie crumbs, butter, and salt in a medium bowl. |
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| Whisk 1/2 cup milk and cornstarch in a small bowl; set aside |
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| Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside |
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| To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. |
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| Whisk egg yolks in a large bowl. |
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| Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. |
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| Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes |
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| Remove from heat; whisk in butter, rum, and salt. |
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| Pour through prepared sieve. |
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| Pour 1/2 cup budino over crust in each serving dish. |
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| Top with whipped cream. Sprinkle some of reserved cookie crumbs over each. |
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