Maple Budino Recipes

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BUTTERSCOTCH BUDINO



Butterscotch Budino image

I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h55m

Yield 4

Number Of Ingredients 11

½ cup packed dark brown sugar
¼ teaspoon kosher salt
¼ cup water
2 tablespoons unsalted butter
1 ½ cups heavy cream
¾ cup milk
1 large egg
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon cornstarch
1 tablespoon white rum

Steps:

  • Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
  • Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
  • Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
  • Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
  • Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g

MAPLE BUDINO



Maple Budino image

Provided by Sam Sifton

Categories     dessert

Time 2h15m

Yield 6 servings

Number Of Ingredients 7

1 cup maple syrup (preferably grade B)
4 cups heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 large egg
7 large egg yolks
1/3 cup dark brown sugar

Steps:

  • Preheat oven to 300 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a 4 to 6 quart saucepan, bring maple syrup to a boil and cook over medium heat until thickened and reduced by about half, about 5 minutes. Remove from heat and whisk in cream, salt and vanilla.
  • In a medium bowl, whisk together egg, yolks and brown sugar. Add about a third of the cream mixture, and whisk to blend. Pour into remaining cream mixture and whisk until well blended. Strain through a fine-mesh strainer. Divide evenly among six 8-ounce ramekins, and place in a deep metal baking or roasting pan (using a glass or ceramic pan may increase baking time). Carefully add enough boiling water to pan to come halfway up sides of ramekins. Cover pan securely with foil to seal it closed.
  • Bake for 20 minutes, then rotate pan, release steam by lifting foil cover and replace foil securely. Continue baking - rotating pan, releasing steam and re-covering every 15 to 20 minutes - until custards are completely set around edges and slightly loose in centers, about an hour more.
  • Remove pan from oven, remove foil and allow custards to come to room temperature in water bath. Remove from pan, cover each custard with plastic wrap (not touching surface) or a small plate and refrigerate for at least 30 minutes or up to 2 days before serving.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 23 grams, Carbohydrate 48 grams, Fat 65 grams, Protein 7 grams, SaturatedFat 39 grams, Sodium 325 milligrams, Sugar 44 grams, TransFat 0 grams

NO-COOK CHOCOLATE COCONUT BUDINO



No-Cook Chocolate Coconut Budino image

Provided by Giada De Laurentiis

Categories     dessert

Time 6h5m

Yield 6 servings

Number Of Ingredients 8

3/4 cup unsweetened almond milk
3/4 cup coconut yogurt, such as COYO (dairy-free preferred)
1/4 cup good quality unsweetened cocoa powder
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Pinch of kosher salt
1/3 cup chia seeds
Chopped chocolate covered almonds and whole raspberries to serve

Steps:

  • In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.

SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)



Salted Caramel Butterscotch Budino (Italian Pudding) image

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

1/4 cup granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon sea salt (the flaky kind, plus more for garnish)
1/2 teaspoon pure vanilla extract
2 tablespoons pure maple syrup (preferably grade B)
1/2 cup dark brown sugar, packed
1/4 cup water
1 teaspoon kosher salt
2 1/2 cups half-and-half
1 egg, large
2 egg yolks, large
3 tablespoons cornstarch
1/4 cup whipped cream, for serving

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

MAPLE BREAKFAST SAUSAGE



Maple Breakfast Sausage image

This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch. You could also try frying the patties in a cast-iron pan alongside eggs in a hole. As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it. You might even want to drizzle a tiny bit more syrup over the whole thing as you sit down to eat, so that each bite of sausage, bread and runny yolk has the perfect blend of savory and sweet. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless hockey pucks. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon. For variations on the sausage, check out these recipes for Italian fennel sausage and Nem Nuong, Vietnamese sausage.

Provided by Samin Nosrat

Categories     breakfast, sausages, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon dried sage
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 large pinch ground nutmeg
1 large pinch ground coriander
1/4 teaspoon cayenne pepper
1 pound ground pork (20 to 25 percent fat by weight)
1 tablespoon plus 1/2 teaspoon maple syrup
Extra-virgin olive oil

Steps:

  • Line a baking sheet with parchment paper; set aside.
  • Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
  • Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
  • Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
  • Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
  • To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
  • Drain sausages on paper towels. Serve hot.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 283 milligrams, Sugar 4 grams

SEA SALT CARAMEL BUDINO



Sea Salt Caramel Budino image

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

⅔ cup packed brown sugar
2 tablespoons cornstarch
⅛ teaspoon salt
2 egg yolks
2 cups milk
2 tablespoons butter, softened
1 ½ teaspoons vanilla extract, divided
½ cup crushed shortbread cookies (such as Lorna Doone®)
1 cup salted caramel sauce (such as Smucker's® Simple Delight™), divided
1 cup heavy whipping cream
1 tablespoon white sugar
⅛ teaspoon flaky sea salt (such as Maldon®)

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

MAPLE BUDINO RECIPE



MAPLE BUDINO Recipe image

Provided by Loish

Number Of Ingredients 10

1 cup 2% milk
3/4 cup whole milk
1/2 vanilla bean scraped
2 tbsp. packed brown sugar
1/4 cup maple syrup, plus extra for garnish
1/4 tsp. salt
2 eggs
flaked sea salt
berries for garnish
whipped cream if desired

Steps:

  • Heat oven to 325F Heat both milks in saucepan just until they come to a simmer. Add the vanilla bean, sugar, syrup. and salt, whisking until uniform. In a medium bowl, beat eggs until pale yellow. Drizzle about 1/4 cup hot milk into the eggs, whisking the whole time. Once mixed, add another 1/4 cup milk and whisk. Once ,mixed, add the remainder of the milk and mix gently just until combined. Remove and discard vanilla bean. Pour into six 4-oz. ramekins. Carefully set the ramekins into large baking dish, adding enough boiling water to fill half way up the ramekins. Be careful not to splash water into custard. Place baking dish into oven and bake until budinos are set ( the center will still be jiggly), about 30-40 minutes. Once budfinos are cooked, immediately remover the ramekins from the hot waterbath. Let cool a few minutes then refrigerate at least 1 hour. Serve with maple syrup, a few flecks of salt. Garnish with berries and/or whipped cre4am if desired.

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Top Asked Questions

How to cook maple syrup in oven?
Preheat oven to 300 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a 4 to 6 quart saucepan, bring maple syrup to a boil and cook over medium heat until thickened and reduced by about half, about 5 minutes. Remove from heat and whisk in cream, salt and vanilla.
What is Budino dessert?
Today Budino encompasses a large swath of puddings that find themselves on bistro, fine-dining, Italian, and (lets-face-it) ALL menus around the world. Budino is a delicious testament to the arguments that texture trumps almost anything else when designing a beautiful dessert.
Where does maple butter come from?
Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all. Maple is a special addition to any recipe, from appetizer to dessert.
What is 100% pure maple butter?
100% pure maple butter contains no butter or dairy. Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all. Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!

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