New Orleans Style Pecan Budino

Ingredients

In this New Orleans adaptation of the Italian budino, we incorporate the bold flavors and ingredients of Creole cuisine. The addition of warm spices like cinnamon and nutmeg gives the dessert a distinct New Orleans flair. Furthermore, we enhance the traditional caramel sauce by transforming it into a pecan praline sauce, adding a delightful crunch and a touch of Southern sweetness. We alse have the original recipe for Budino, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (120g) chopped pecans 1 cup (120g) chopped pecans
• For the pecan praline sauce: For the pecan praline sauce:
• 1 cup (200g) packed light brown sugar 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1 cup (120g) chopped pecans 1 cup (120g) chopped pecans
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 42g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Whisk until well combined.
2. 2.
   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. 3.
   In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.
4. 4.
   Pour the tempered egg mixture back into the saucepan and continue cooking, stirring constantly, until the mixture thickens to a pudding-like consistency.
5. 5.
   Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, ground nutmeg, and chopped pecans.
6. 6.
   Pour the budino mixture into individual serving dishes or ramekins. Cover with plastic wrap, ensuring the wrap touches the surface of the budino to prevent a skin from forming.
7. 7.
   Refrigerate for at least 2 hours, or until the budino is chilled and set.
8. 8.
9. 9.
   For the pecan praline sauce:
10. 10.
    In a medium saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
11. 11.
    Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
12. 12.
    Remove the saucepan from heat and stir in the chopped pecans and vanilla extract.
13. 13.
    Allow the pecan praline sauce to cool slightly before serving.

Treat your ingredients with care...

• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor and add a delightful crunch to the budino.

Tips & Tricks

• For a boozy twist, add a splash of bourbon or rum to the pecan praline sauce.
• Serve the budino with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.
• If you prefer a smoother texture, strain the budino mixture through a fine-mesh sieve before pouring it into the serving dishes.
• Experiment with different nuts, such as walnuts or almonds, for a unique flavor variation.
• To make the dessert more festive, garnish each serving with a mint leaf or a dusting of powdered sugar.

Serving advice

Serve the New Orleans Style Pecan Budino chilled, allowing the flavors to fully develop. Top each serving with a generous drizzle of the pecan praline sauce and a sprinkle of chopped pecans for an irresistible presentation.

Presentation advice

For an elegant presentation, serve the budino in clear glass dessert dishes or small mason jars. Layer the budino with the pecan praline sauce, creating a visually appealing dessert that showcases the contrasting textures and flavors.