Salted Caramel Budino
Ingredients
Directions
Vanilla Bean Caramel
¼ c
heavy cream
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½ tsp
vanilla bean paste
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¼ c
granulated sugar
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1 tbsp
light corn syrup
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3 tbsp
water
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2 tbsp
unsalted butter
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1 tsp
sea salt (Maldon or Fleur de Sel)
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Salted Chocolate Crust
1 c
plus 2 tablespoons chocolate cookie crumbs (such as Famous chocolate wafers or Oreo cookie crumbles)
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4 tbsp
melted unsalted butter
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¼ tsp
kosher salt
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Budino
1 ½ c
heavy cream
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1 c
whole milk
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1 tsp
kosher salt
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2 tbsp
maple syrup, grade A
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½ c
dark brown sugar
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¼ c
water
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1
large whole egg
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2
egg yolks
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3 tbsp
cornstarch
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Salted Caramel Budino

The budino at Philadelphia restaurant Barbuzzo is a hit. And for good reason—it has a chocolate crust and is topped with vanilla bean caramel and Maldon salt.

4 servings

Vanilla Bean Caramel
  1. In a small sauce pan, add the heavy cream and vanilla bean paste. Bring the cream to a simmer and then remove from the heat and cover with plastic. Set aside and allow to steep until needed.
  2. In a heavy bottomed sauce pot, add the sugar and water. Mix it with your fingers (it should feel like wet sand) and then add the corn syrup. Over medium-high heat, bring it to a boil and swirl the pan to caramelize evenly. Never stir while making caramel; it will stick to your spoon!
  3. When the caramel has reached a rich amber color, remove from heat and slowly add the vanilla-cream mixture. Whisk to combine, then whisk in the butter and sea salt. Set aside to cool.
Salted Chocolate Crust
  1. In a food processor, pulse cookies until finely ground.
  2. Mix 2 cups of the cookie crumbs, salt, and melted butter. Set aside the 2 tablespoons of cookie crumbs for garnish.
  3. Divide amongst 4 mason jars and press chocolate crust mixture down into an even layer.
Budino
  1. In a large mixing bowl, combine the heavy cream and milk, then set aside.
  2. In a medium sauce pot, combine maple syrup, brown sugar, water and salt and place over medium high heat and bring to boil while occasionally stirring. Cook for about 7-10 minutes until caramelized. Remove from the heat and whisk in the cream mixture very slowly into the caramel. The mixture will steam and bubble, then the caramel will seize. Keep whisking until smooth. Return to the heat and bring to a boil, this will smooth out the caramel as well.
  3. In a mixing bowl, whisk the whole egg, egg yolks and cornstarch. While continuously whisking, slowly add the caramel mixture 1 cup at a time. Pour everything back into the saucepan and cook over medium heat while whisking until a thick pudding or “budino” forms.
  4. Pour the custard through a sieve to ensure the pudding is smooth.
  5. Cover with plastic wrap, push down onto the pudding to prevent a skin from forming and refrigerate for at least 2 hours.
Assembly
  1. In the mason jars, push down the cookie crumb and melted butter mixture into a ¼ inch layer.
  2. Divide the pudding among the mason jars.
  3. Add 2 tablespoons of the caramel to the jars.
  4. Sprinkle with a little sea salt.
  5. Top with fresh whipped cream and sprinkle the 2 tablespoons of cookie crumbs on top of the whipped cream.

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