Salted Caramel Budino Recipe

In a medium saucepan over medium heat, combine the milk, cream, and the scraped vanilla bean along with the pod. Heat until steaming but not boiling, then remove from heat and let steep for 10 minutes. Remove the vanilla bean pod.

In a separate bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth and pale.

Gradually whisk the warm milk mixture into the egg yolk mixture to temper the eggs. Then return the entire mixture to the saucepan.

Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 5–7 minutes. Do not boil.

Remove from heat and whisk in the butter until smooth. Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps.

Divide the custard evenly among serving glasses or ramekins. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill for at least 4 hours or overnight.

In a medium saucepan, combine the sugar and water. Stir to moisten the sugar, then cook over medium heat without stirring until it turns a deep amber color, about 8–10 minutes. Swirl the pan gently to even out the color.

Carefully add the cream (it will bubble up), and whisk until smooth. Add the butter, sea salt, and vanilla extract, and stir until combined.

Let the caramel cool slightly before using. It should be pourable but not too hot.

Once the custards are set, spoon about 1–2 tablespoons of caramel sauce over each budino.

In a chilled mixing bowl, whip the cream, powdered sugar, and vanilla extract together until soft peaks form.

Spoon or pipe a dollop of whipped cream over the caramel layer on each budino.

Place the chocolate sandwich cookies in a plastic bag and crush with a rolling pin or pulse in a food processor until coarse crumbs form.

Sprinkle the crushed cookies over the whipped cream on each budino before serving.