Salted Caramel Budino
Maple flavored pudding topped with salted vanilla caramel, inspired by Philadelphia's Barbuzzo restaurant
Ingredients
Salted Caramel:
- ¼ cup granulated sugar
- 1 tablespoons light corn syrup
- 3 tablespoons water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon flaky sea salt plus more for garnish
- ½ teaspoon pure vanilla extract
Pudding:
- 2 tablespoons pure maple syrup
- ½ cup dark brown sugar packed
- ¼ cup water
- 1 teaspoon kosher salt
- 2½ cups half-and-half
- 1 large egg
- 2 large egg yolks
- 3 tablespoons cornstarch
- Whipped cream for serving
Instructions
- First, make your salted caramel. Add the sugar, corn syrup, and water to a small pot over high heat.¼ cup granulated sugar, 1 tablespoons light corn syrup, 3 tablespoons water
- Bring to a boil. Do not stir, swirl the mixture to allow it to caramelize evenly.
- When it turns a light caramel color (about 3 to 5 minutes), remove from heat.
- Stir in the heavy cream. Be careful, the cream will make the caramel foam a bit.¼ cup heavy cream
- Stir in the butter, sea salt, and vanilla extract, whisking to combine. Set aside to cool.2 tablespoons unsalted butter, 1 teaspoon flaky sea salt, ½ teaspoon pure vanilla extract
- To make the pudding, add the maple syrup, brown sugar, water, and salt to another small pot.2 tablespoons pure maple syrup, ½ cup dark brown sugar, ¼ cup water, 1 teaspoon kosher salt
- Bring to boil over medium-high heat, stirring occasionally.
- Simmer for 5 minutes.
- Remove from heat and add in the half and half, whisking until smooth.2½ cups half-and-half
- In a large mixing bowl, whisk the whole egg, egg yolks, and cornstarch until well combined.1 large egg , 2 large egg yolks, 3 tablespoons cornstarch
- Whisk in the maple syrup brown sugar mixture in a slow, thin stream to the egg mixture. Whisk until well combined.
- Add a fine mesh sieve over the pot you used for the pudding. Strain the mixture into the pot.
- Cook over medium heat, whisking constantly until it thickens into a pudding-like texture, about 10 minutes.
- Remove from heat and let cool for 15 minutes.
- Once cooled, divide the pudding among six 4-oz mason jars.
- Top each pudding with the reserved caramel, splitting it equally among all jars.
- Cover each jar and refrigerate for at least 2 hours.
- When ready to serve, top with a sprinkle of sea salt and a dollop of whipped cream.Whipped cream
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!