Burnt Caramel Budino Recipe
burnt caramel custard / malden sea salt / whipped cream / cocoa powder
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Ingredients
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Caramel
Custard
Whipped Cream
Garnish
Method
Caramel
- 1
Prepare the Caramel
In a medium saucepan, combine the granulated sugar and water. Stir gently to combine, then bring to a boil over medium heat. Allow the mixture to boil without stirring until it turns a deep amber color.
- 2
Add Butter and Cream
Once the caramel has reached the desired color, remove it from the heat and carefully whisk in the unsalted butter until melted. Slowly add the heavy cream while whisking continuously. Be careful as the mixture will bubble up. Stir in the Malden sea salt and set aside to cool.
Custard
- 3
Heat Milk and Cream
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering. Remove from heat.
- 4
Whisk Eggs and Sugar
In a large bowl, whisk together the granulated sugar and eggs until well combined. Gradually pour the hot milk mixture into the egg mixture, whisking continuously to prevent curdling.
- 5
Combine with Caramel
Stir in the vanilla extract and half of the prepared caramel into the custard mixture.
- 6
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into individual ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 7
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until set.
Whipped Cream
- 8
Prepare the Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
Garnish
- 9
Serve the Budino
To serve, spoon a dollop of whipped cream on top of each budino. Dust with cocoa powder and sprinkle with Malden sea salt to taste.
