VANILLA CARAMEL BUDINO
Provided by Scott Conant
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the budino: In a medium bowl, whisk together the egg yolks, the 2 tablespoons cream, the 2 tablespoons milk and the cornstarch.
- In a medium saucepan, combine the remaining 1 1/2 cups cream, the remaining 1 1/2 cups milk and the kosher salt. Open the vanilla bean and, with the tip of the paring knife, scrape the seeds into the saucepan. Add the pod as well and bring the mixture to a simmer over medium heat.
- In another medium saucepan heat the granulated sugar over medium-high heat, stirring occasionally with a wooden spoon or heatproof spatula, until the sugar melts and becomes dark brown. Remove the sugar from the heat and slowly stir in the warm cream mixture (be careful, as it will bubble and sputter) until well incorporated.
- Whisk a small ladleful of the warm cream mixture into the egg yolk mixture a little at a time. Then slowly mix the egg yolk mixture into the saucepan. Cook, stirring, until a thick custard forms.
- Strain through a fine-mesh strainer into a large heatproof measuring cup (you will have about 3 3/4 cups) or a bowl. Whisk in the butter until melted.
- While the custard is still warm, divide it among the serving bowls or cups (we use plain juice glasses), filling them no more than three-quarters full. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours and up to 24 hours.
- For the salted caramel sauce: In a small saucepan, combine the cream and salt. Open the vanilla bean and scrape the seeds into the cream with the tip of a paring knife. Add the pod to the saucepan as well, and bring the cream to a simmer over medium heat.
- Meanwhile, combine the butter and the sugar in a medium saucepan, and cook, stirring occasionally with a wooden spoon or heatproof spatula, until the butter and sugar have melted and are a deep amber color. (The caramel will bubble and look strange as it cooks. Once the sugar melts and the moisture from the butter evaporates, the mixture should become thin and glossy.) Remove the sugar from the heat and carefully add the hot cream; it will bubble and spurt but will settle down. Stir well to combine, then strain though a fine-mesh strainer. The sauce will keep, covered and refrigerated for at least 1 week. Reheat it gently before using.
- To serve: In a medium bowl, combine the heavy cream, confectioners' sugar and vanilla extract and whisk to medium peaks. Pour 2 to 3 tablespoons of the Salted Caramel Sauce over each custard. Top with a dollop of whipped cream and a pinch of the sea salt.
SEA SALT CARAMEL BUDINO
It sounds fancy, but budino simply means 'pudding' in Italian. This one is layered with shortbread crumbs and caramel, so if you dig deep, you get a sweet surprise in every bite. If you like, reserve about 2 tablespoons of the crushed cookies to sprinkle on top.
Provided by heeds
Categories Desserts Specialty Dessert Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together brown sugar, cornstarch, and salt in a saucepan.
- Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, for 1 minute. Remove from heat. Stir in butter and 1 teaspoon vanilla extract. Pour into another bowl; chill pudding for 20 minutes.
- Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. Layer 1/4 cup pudding, 1 tablespoon caramel sauce, and 1/4 cup additional pudding into each jar. Chill for 30 minutes or up to 1 day.
- Beat together cream, white sugar, and remaining 1/2 teaspoon vanilla extract with an electric mixer in a chilled bowl until soft peaks form. Cover and chill.
- Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with sea salt.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 79.3 g, Cholesterol 142.4 mg, Fat 25.3 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 13.9 g, Sodium 427.1 mg, Sugar 32.9 g
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.
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE
Provided by Marcie Turney
Categories Milk/Cream Dessert Vegetarian Anniversary Birthday Party Candy Thermometer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For cookie crust:
- Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.
- For budino:
- Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until thermometer reads 210°F-220°F.
- Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and an instantread thermometer registers 175°F, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
- Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4-5 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For salted caramel sauce:
- Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
- Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in cold butter and salt. Strain into a heatproof measuring cup. Let cool slightly.
- Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)
From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.
Provided by Raquel Grinnell
Categories Dessert
Time 2h25m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
- Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
- In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
- Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.
Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 19.5, Cholesterol 241.7, Sodium 1128, Carbohydrate 63.5, Fiber 0.1, Sugar 47.1, Protein 7.8
More about "caramel budino with salted caramel sauce recipes"
SALTED CARAMEL BUDINO (ITALIAN PUDDING PARFAIT) | GOOD …
From goodlifeeats.com
Cuisine ItalianTotal Time 3 hrs 50 minsCategory DessertCalories 951 per serving
- In a small bowl, mix together the cookie crumbs, butter and salt. Set aside 2 tablespoons of the mixture in a covered bowl and refrigerate.
- Press 2 tablespoons of the crumbs into the bottoms of each of eight 8-ounce containers (you can use mason jars or whatever other pretty containers you have on hand).
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE RECIPE | BON …
From bonappetit.com
4/5 (238)Servings 8
- Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.
- Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°
- Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
- Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
BUDINO WITH SALTED CARAMEL SAUCE - CASAVENERACION.COM
From casaveneracion.com
RECIPES - VANILLA CARAMEL BUDINO WITH SALTED CARAMEL …
From hallmarkchannel.com
CARAMEL BUDINO WITH SEA SALT CARAMEL SAUCE - KARO
From karosyrup.com
SALTED CARAMEL BUDINO – ALBERTA CO-OP
From alberta.coop
SALTED CARAMEL BUDINO | TASTE
From tastecooking.com
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE - BON APPETIT
From bonappetit.com
SALTED CARAMEL BUDINO – AND A CHOCOLATE DRIZZLE
From andachocolatedrizzle.com
THE BEST BOURBON SALTED CARAMEL SAUCE - SIMPLY SCRATCH
From simplyscratch.com
SALTED CARAMEL BUDINO WITH VANILLA BEAN CARAMEL SAUCE
From eighteen25.com
CARAMEL BUDINO RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SALTED-CARAMEL BUDIO RECIPE | TASTING TABLE
From tastingtable.com
CHOCOLATE SALTED CARAMEL BUDINO - TABLEANDDISH
From tableanddish.com
SALTED CARAMEL BUDINO | AKA ITALIAN PUDDING - PASS THE SUSHI
From passthesushi.com
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE RECIPE FROM BON APPETIT
From keeprecipes.com
CARAMEL BUDINO WITH SEA SALT RECIPE | SALTWORKS®
From seasalt.com
CARAMEL BUDINO | BCLIQUOR
From bcliquorstores.com
BUTTERSCOTCH BUDINO WITH SALTED CARAMEL – MODERN HONEY
From modernhoney.com
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE – ERECIPE
From erecipe.com
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE - RC FINE FOODS
From rcfinefoods.com
VANILLA SALTED CARAMEL BUDINO RECIPE - MASHED
From mashed.com
CARAMEL BUDINO - SATURDAYS WITH FRANK
From saturdayswithfrank.com
BUTTERSCOTCH BUDINO RECIPE WITH SALTED CARAMEL - PLATINGS
From platingsandpairings.com
SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)
From hostessatheart.com
CHOCOLATE BUDINO WITH SALTED CARAMEL & DELICATE NEW …
From kingstonoliveoil.com
SALTED CARAMEL BUDINO WITH CARAMEL SAUCE - FOODNESS …
From foodnessgracious.com
BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE & SEA SALT RECIPE
From myrecipes.com
ITALIAN CARAMEL BUDINO WITH SALTED CARAMEL SAUCE
From mealplanme.com
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE | KEEPRECIPES: YOUR …
From keeprecipes.com
SALTED CARAMEL BUDINO WITH HAZELNUT PRALINE | RECIPE | KITCHEN …
From kitchenstories.com
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE | RECIPE | SALTED …
From pinterest.ca
PUMPKIN BUDINO WITH SALTED CARAMEL - COOKING FOR KEEPS
From cookingforkeeps.com
BANANA SALTED CARAMEL BUDINO WITH GINGERSNAP CRUST
From abbeyskitchen.com
BARBUZZO SALTED CARAMEL BUDINO RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE | RECIPE | SALTED …
From pinterest.ca
CARAMEL BUDINO WITH SALTED CARAMEL SAUCE RECIPE
From headtopics.com
ARGO FOODSERVICE - CARAMEL BUDINO WITH SEA SALT CARAMEL SAUCE
From argofoodservice.com
SALTED CARAMEL BUDINO - PINTEREST
From pinterest.com
CHOCOLATE BUDINO WITH SALTED CARAMEL | THE MARBLE KITCHEN
From themarblekitchen.com
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