Budino Recipe

Make the caramel

In a medium saucepan, add the sugar and 1 tablespoon of water. Heat over medium heat without stirring until the sugar melts and turns a deep amber color, about 8–10 minutes. Swirl the pan occasionally to ensure even caramelization.

Add cream and milk

Carefully and slowly whisk in the heavy cream and milk. The mixture will bubble vigorously, so be cautious. Stir over medium heat until smooth and fully combined. Remove from heat.

Whisk eggs and cornstarch

In a medium mixing bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour about 1/2 cup of the hot caramel mixture into the egg mixture while whisking constantly to temper the eggs.

Cook the pudding

Pour the tempered egg mixture back into the saucepan with the remaining caramel mixture. Cook over medium heat, whisking constantly, until the mixture thickens and just starts to bubble, about 4–5 minutes.

Finish and chill

Remove from heat and whisk in the butter, vanilla extract, and kosher salt. Pour the pudding into serving glasses or ramekins. Cover with plastic wrap, pressing directly onto the surface to prevent skin formation. Chill in the refrigerator for at least 3 hours or until fully set.

Whip the cream

In a chilled mixing bowl, add the heavy cream, powdered sugar, and vanilla bean paste. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form. Do not overwhip. Refrigerate until ready to use.

Prepare the crumble

Place the chocolate cookies in a food processor and pulse until finely crushed. Add the melted butter and a pinch of kosher salt; pulse again until combined and the texture resembles wet sand. Set aside.

Assemble the Budino

Top each chilled pudding with a generous spoonful of vanilla bean whipped cream. Sprinkle cookie crumble over the top. Serve immediately, or store in the refrigerator until ready to serve.