Budino Recipe

Prepare the Butterscotch

In a saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved.

Combine Dairy

Add the heavy cream, whole milk, and vanilla extract to the saucepan, and bring the mixture to a gentle simmer.

Thicken the Custard

In a separate bowl, whisk together the cornstarch, egg yolks, and a pinch of salt. Gradually add the warm cream mixture to the egg yolk mixture while whisking continuously to temper the eggs.

Cook the Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and let cool slightly.

Prepare the Crumble

Preheat the oven to 350°F (175°C). In a bowl, crush the chocolate cookies into fine crumbs.

Mix Ingredients

Melt the butter and mix it with the cookie crumbs and granulated sugar until combined.

Bake

Spread the mixture onto a baking sheet and bake for 10-12 minutes or until golden. Let it cool before using.

Make Caramel

In a saucepan over medium heat, add granulated sugar and cook until it melts and turns a golden amber color, swirling the pan occasionally.

Add Butter and Cream

Remove from heat and carefully add the butter, whisking until melted. Gradually add the heavy cream while whisking continuously until smooth.

Season

Stir in the sea salt and let it cool slightly before using.

Whip the Crème Fraîche

In a mixing bowl, add crème fraîche, powdered sugar, and vanilla extract.

Mix Until Fluffy

Using a whisk or electric mixer, whip the mixture until it forms soft peaks.