Budino Recipe

Preparation Steps

1. 1

   Prepare the Butterscotch Custard

   In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and milk. Bring the mixture to a simmer, stirring frequently.

2. 2

   Combine Eggs

   In a bowl, whisk together the eggs and vanilla extract. Gradually add the warm butterscotch mixture to the eggs, whisking constantly to prevent curdling.

3. 3

   Bake the Custard

   Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes, or until set.

4. 4

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.

5. 5

   Prepare Chocolate Cookie Crumble

   In a bowl, mix crushed chocolate cookies with a little melted butter until combined. Set aside.

6. 6

   Serve

   To serve, remove the custard from the ramekins, if desired. Drizzle with salted caramel sauce, top with chocolate cookie crumble, and dollop with whipped crème fraîche. Sprinkle with sea salt before serving.