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Ingredients
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Budino (chocolate pudding)
Caramel
Coffee Meringue
Finish & Garnish
Method
Budino (chocolate pudding)
- 1
Warm milk and cream
In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream and 1 tablespoon granulated sugar. Warm over medium heat just until it begins to steam and small bubbles form at the edge (do not boil).
- 2
Whisk eggs
While the milk warms, whisk together 2 whole eggs, 2 egg yolks and 2 tablespoons unsweetened cocoa powder in a medium bowl until smooth and slightly pale.
- 3
- 4
Cook custard
Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until custard thickens enough to coat the back of the spatula (170–175°F / 77–80°C). Do not boil.
- 5
Add chocolate and finish
Remove from heat. Add 6 oz chopped bittersweet chocolate, 1 teaspoon vanilla extract and a pinch of kosher salt. Let sit 1 minute, then whisk until smooth and fully combined. If necessary, strain through a fine-mesh sieve into a bowl to remove any coagulated bits.
- 6
Chill
Divide the budino into 4 serving glasses or ramekins. Cover surface with plastic wrap to prevent skin, chill until set at least 2 hours (or up to overnight).
Caramel
- 7
Make caramel
In a small, dry saucepan, combine 3 tablespoons granulated sugar and 1 tablespoon water over medium heat. Gently swirl the pan (avoid stirring) until the sugar dissolves and turns an amber color, watching carefully to avoid burning (about 5–7 minutes).
- 8
Finish caramel
When the sugar reaches a deep amber, remove from heat and carefully whisk in 1 tablespoon unsalted butter until melted, then whisk in 2 tablespoons heavy cream until smooth (mixture will bubble). Stir in a pinch of sea salt. Let cool slightly; the caramel will thicken as it cools.
- 9
Drizzle or layer
Reserve about 1–2 teaspoons of caramel per serving to drizzle over the budino just before serving. (If caramel thickens too much, warm briefly over low heat.)
Coffee Meringue
- 10
Prep and dissolve espresso
Preheat oven to 200°F (95°C). Line a baking sheet with parchment. In a small bowl, sprinkle 1 teaspoon instant espresso powder over 1 tablespoon warm water (use a splash from kettle) and stir to dissolve; let cool slightly.
- 11
Whip egg whites
In a clean dry mixing bowl, combine 2 room-temperature egg whites and a pinch of cream of tartar. Using an electric mixer, beat on medium speed until foamy. Gradually add 4 tablespoons granulated sugar, a little at a time, while increasing speed to high. Beat until stiff, glossy peaks form and sugar is fully dissolved (rub a bit between fingers to check for grittiness).
- 12
Add coffee
Gently fold the dissolved espresso into the meringue until evenly streaked but do not deflate the mixture.
- 13
Bake meringues
Spoon or pipe small kisses (about 1 teaspoon each) onto the prepared sheet, leaving space between. Bake in the 200°F oven for 60–75 minutes until dried through and crisp. Turn off oven and let meringues cool inside to fully dry (about 30 minutes).
Assembly & Garnish
- 14
Assemble
Remove chilled budino from refrigerator. Spoon or drizzle about 1–2 teaspoons of the warm (but not hot) caramel over each pudding.
- 15
Top with meringue
Place 3–4 small coffee meringues on top of each budino or break a couple into pieces for texture.
- 16
Finish and serve
Sprinkle each with 1/2 teaspoon cocoa nibs and a tiny pinch of coarse sea salt if using. Serve immediately so caramel remains slightly fluid and meringue stays crisp.
