BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE
This butterscotch budino from the pastry chef Dahlia Narvaez is a pudding to shame all other puddings. The budino's simple master stroke? Over the pudding hovers a thin layer of caramel with an audaciously generous sprinkling of sea salt.
Provided by Frank Bruni
Categories custards and puddings, dessert
Time 4h
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
- Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.
- Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
- Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
- For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.
- In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
- Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ningning Flora
[email protected]Overall, this is a great recipe for a classic Italian dessert. I highly recommend it.
Taofeeq Olusegun
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The budino is so smooth and creamy.
taipeng xu
[email protected]I love the combination of butterscotch and caramel. This recipe is a match made in heaven.
Asim Sherazi
[email protected]This is a great recipe for a special occasion dessert. It's sure to impress your guests.
bellalsarker Sarker
[email protected]I had some trouble getting the caramel sauce to thicken, but I eventually got it right. The budino was delicious!
malati rai
[email protected]The budino was a bit too sweet for my taste, but the caramel sauce was perfect.
Ajai Ajai
[email protected]This is the best butterscotch budino recipe I've ever tried. It's so easy to make and the results are amazing.
ahmad 0093
[email protected]I substituted almond milk for the regular milk and it turned out just as good!
Brysen G
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect.
Jesse casti
[email protected]I made this for a dinner party and it was a hit! Everyone loved the creamy texture of the budino and the rich flavor of the caramel sauce.
Kevin Barber
[email protected]Followed the recipe to a T and it turned out great! The budino was creamy and smooth, and the caramel sauce was rich and decadent.
Zein Belbeisi
[email protected]This butterscotch budino was a delight to make and even better to eat! The caramel sauce was the perfect finishing touch. I will definitely be making this again.