Budino Recipe

Make the caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium, heavy-bottomed saucepan. Stir gently just to combine and dissolve sugar at the start, then stop stirring. Bring to a simmer over medium heat. Watch closely as the sugar dissolves, turns clear, then begins to amber at the edges. Swirl the pan occasionally to promote even coloring. When the caramel reaches a deep amber (about 350–360°F if using a thermometer), immediately remove from heat.

Carefully and slowly add 1 cup warm heavy cream in a thin stream while whisking or stirring; the caramel will bubble vigorously. Stir until smooth. Add 2 tablespoons unsalted butter and 1 teaspoon fine sea salt; stir until incorporated. Set the caramel aside to cool slightly (5–10 minutes). Reserve about 1/4 cup of the warm caramel to brush into molds if you like an extra layer; the remainder will be folded into the custard base in the next section.

Heat dairy

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream with the scraped seeds and pod of 1 vanilla bean (or 1 tablespoon vanilla extract). Heat over medium until just below simmering (small bubbles around the edge), then remove from heat. If you used a vanilla pod, let it steep 10 minutes, then remove and discard the pod.

Temper the yolks

In a bowl, whisk 5 large egg yolks with 1 tablespoon granulated sugar and 1 teaspoon fine sea salt until pale. Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper.

Combine and thicken

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (170–175°F). Do not boil or it will curdle.

Remove from heat and immediately whisk in the remaining warm caramel (about 3/4 cup, depending on how much you reserved earlier) until smooth and fully incorporated. Taste and adjust salt if needed. Strain the custard through a fine-mesh sieve into a pouring bowl to ensure smoothness.

Butter six 6-ounce ramekins lightly (about 1 tablespoon unsalted butter total) and place them on a baking sheet.

Pour the caramel custard (budino) into the prepared ramekins, dividing evenly. Let cool at room temperature for 15 minutes.

Preheat oven to 325°F (160°C). Place the baking sheet with the filled ramekins into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins to create a bain-marie.

Carefully transfer the pan to the oven and bake for 30–35 minutes, or until the budino is set at the edges but still slightly wobbly in the center (a gentle jiggle).

Remove ramekins from the water bath and let cool at room temperature 30 minutes, then cover with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set and develop flavor.

When ready to serve, spoon 1–2 tablespoons crème fraîche over each chilled budino or place a quenelle/teaspoon on top. If you reserved a little caramel, drizzle a small amount (about 1 teaspoon per serving) over each budino for gloss and extra caramel flavor.

Sprinkle a small pinch of Maldon sea salt flakes (about 1/4 teaspoon per serving) over each budino to highlight the caramel. Serve chilled.