Caramel Budino With Salted Caramel Sauce

Serves: 4

Lelia Marks

1 January 1970

Based on User reviews:

47

Spice

43

Sweetness

46

Sourness

46 mins

Prep time (avg)

5.6

Difficulty

Ingredients:

4 tbsps

Unsalted Butter (1/2 stick chilled, cut into 1/2-inches cubes)

1 tsp

Kosher Salt

3 cups

Whole Milk (divided)

1 cup

Cornstarch

3 cup

Dark Brown Sugar (packed)

5 large

Egg Yolk

3 cup

Heavy Cream (plus 2 tablespoons)

1

Vanilla Bean (split lengthwise)

1 cup

Sugar

2 tbsps

Light Corn Syrup

1

Sweetened Whipped Cream (lightly)

Directions:

1

For cookie crust: Mix cookie crumbs, butter, and salt in a medium bowl

2

Place 2 tablespoons in a small bowl; cover and chill for garnish

3

Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins

4

Mix cookie crumbs, butter, and salt in a medium bowl

5

Place 2 tablespoons in a small bowl; cover and chill for garnish

6

Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins

7

For budino: Whisk 1/2 cup milk and cornstarch in a small bowl; set aside

8

Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside

9

To make caramel stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves

10

Increase heat; cook without stirring until thermometer reads 210°F-220°F

11

Line a sieve with a double layer of cheesecloth and set over a large pitcher

12

Whisk egg yolks in a large bowl

13

Gradually whisk in hot milk, then cornstarch mixture

14

Slowly whisk in caramel

15

Return mixture to saucepan

16

Whisk constantly over medium heat until mixture thickens and an instantread thermometer registers 175°F, about 3 minutes

17

Remove from heat; whisk in butter, rum, and salt

18

Pour through prepared sieve

19

Pour 1/2 cup budino over crust in each jar

20

Cover; chill until set, 4-5 hours

21

DO AHEAD: Can be made 1 day ahead

22

Keep chilled

23

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside

24

Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside

25

To make caramel stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves

26

Increase heat; cook without stirring until thermometer reads 210°F-220°F

27

Line a sieve with a double layer of cheesecloth and set over a large pitcher

28

Whisk egg yolks in a large bowl

29

Gradually whisk in hot milk, then cornstarch mixture

30

Slowly whisk in caramel

31

Return mixture to saucepan

32

Whisk constantly over medium heat until mixture thickens and an instantread thermometer registers 175°F, about 3 minutes

33

Remove from heat; whisk in butter, rum, and salt

34

Pour through prepared sieve

35

Pour 1/2 cup budino over crust in each jar

36

Cover; chill until set, 4-5 hours

37

DO AHEAD: Can be made 1 day ahead

38

Keep chilled

39

For salted caramel sauce: Place cream in a small pitcher

40

Scrape in seeds from vanilla bean; add bean

41

Set aside

42

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves

43

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

44

Remove from heat; gradually add vanilla cream (mixture will bubble vigorously)

45

Whisk over medium heat until smooth and thick, about 2 minutes

46

Remove from heat; whisk in cold butter and salt

47

Strain into a heatproof measuring cup

48

Let cool slightly

49

Spoon 2 tablespoons caramel sauce over each budino

50

Top with whipped cream

51

Sprinkle some of reserved cookie crumbs over each

52

Place cream in a small pitcher

53