Lisa’s Yummy Salty Caramel Budino Dessert


Just in time for the holidays… my friend Lisa brought the most delicious salty caramel Budino (Italian for pudding) to our party! The recipe comes from the restaurant, Barbuzzo in Philadelphia. Lisa found the cutest little jars at Sur la Table and presented these little gems… and they tasted better than they look! Even though I shouldn’t be eating dessert right now with holiday dresses to zipper and a vacation where I’ll need to don a bathing suit, I managed to eat it all up!


I loved it!!!!


Oh what fun.. After dessert we did a gift exchange!!!




  • Cookie Crust
  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon kosher salt
  • Budino:
    • 3 cups whole milk, divided
    • 1/4 cup cornstarch
    • 3/4 cup (packed) dark brown sugar
    • 5 large egg yolks
    • 3 tablespoons unsalted butter
    • 2 teaspoons dark rum
    • 1 teaspoon kosher salt                                                                                                                                                                                                                                                                                                                             Salted Caramel Sauce:
      • 3/4 cup plus 2 tablespoons heavy cream
      • 1/2 vanilla bean, split lengthwise
      • 1/2 cup sugar
      • 2 tablespoons light corn syrup
      • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2″ cubes:
      • 1/4 teaspoon kosher salt
      • Lightly sweetened whipped cream


        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 only if lumpy.
      • 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 Carmel: DO AHEAD: Can be made 1 day ahead. Keep chilled in glass jar and heat up in a pan of warm water on the stove before topping.
      • Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
      • Stir in 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 fromheat; whisk in cold butter and salt. Strain ingto a heatproof measuring cup. Let cool slightly.
      • Spoon 2 tablespoons caramel sauce over each budino. Sprinkle each budino with Maldon Finishing Salt. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

img42oLisa told me about Maldon Finishing Salt, I don’t have this, it’s just for finishing and it’s beautifully flaky! You can buy it at William Sonoma.

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