Creamy Caramel Budino

Ingredients

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 4 cups (960ml) whole milk 4 cups (960ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• Whipped cream, for garnish Whipped cream, for garnish
• Caramel sauce, for drizzling Caramel sauce, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 52g (40g sugars)
• Protein: 7g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a saucepan, combine 1 cup of sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a golden caramel color.
3. 3.
   Pour the caramel into the bottom of six ramekins or custard cups, swirling to coat the bottoms evenly. Set aside.
4. 4.
   In a separate saucepan, heat the milk until it begins to steam, but not boil.
5. 5.
   In a mixing bowl, whisk together 1/2 cup of sugar, cornstarch, and egg yolks until well combined.
6. 6.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
8. 8.
   Remove from heat and stir in the vanilla extract and sea salt.
9. 9.
   Pour the custard mixture into the prepared ramekins, on top of the caramel.
10. 10.
    Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
11. 11.
    Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
12. 12.
    Remove the ramekins from the water bath and let them cool to room temperature.
13. 13.
    Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight.
14. 14.
    To serve, run a knife around the edges of the ramekins and invert each budino onto a serving plate.
15. 15.
    Garnish with whipped cream and drizzle with caramel sauce.

Treat your ingredients with care...

• Caramel sauce — Use a high-quality store-bought caramel sauce or make your own by melting sugar in a saucepan until it turns into a golden caramel color. Be cautious as caramel can become very hot.
• Sea salt — Use fine sea salt to ensure it dissolves easily into the custard mixture.

Tips & Tricks

• To prevent a skin from forming on top of the custard while it cools, place a piece of plastic wrap directly on the surface before refrigerating.
• For a more intense caramel flavor, you can add a tablespoon of caramel liqueur to the custard mixture.
• Serve the budino with a sprinkle of flaky sea salt on top for an extra burst of flavor.

Serving advice

Serve the Creamy Caramel Budino chilled for the best experience. It can be enjoyed on its own or accompanied by a dollop of whipped cream and an additional drizzle of caramel sauce.

Presentation advice

To enhance the presentation, place a mint leaf or a sprinkle of cocoa powder on top of each budino before serving. Serve the budino in elegant ramekins or glass dessert cups to showcase its creamy layers.