Salted Caramel Budino with Vanilla Bean Caramel Sauce
Author: 
Recipe type: Dessert
 
Makes 4-6
Ingredients
  • CRUST:
  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter, melted
  • ⅛ teaspoon kosher salt
  • BUDINO:
  • 3 cups whole milk, divided
  • ¼ cup cornstarch
  • ¾ cup (packed) dark brown sugar
  • ¾ cup water
  • 5 large egg yolks
  • 3 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond or rum extract
  • 1 teaspoon kosher salt
  • CARAMEL SAUCE:
  • ½ cup heavy cream
  • ½ vanilla bean, split lengthwise
  • ½ cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into ½' cubes
  • ¼ teaspoon kosher salt
  • Lightly sweetened whipped cream
Instructions
  1. CRUST: Mix cookie crumbs, butter, and salt. Press 2 heaping tablespoons cookie mixture onto the bottom of each dessert cup, mason jar or ramekin.
  2. BUDINO: Whisk ½ cup milk and cornstarch in a small bowl; set aside. Heat remaining 2½ cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and ¾ 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°
  3. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan.
  4. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, extract, and salt. Pour through prepared sieve to remove any lumps.
  5. Pour at least ½ cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
  6. CARAMEL SAUCE: Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
  7. 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 butter and salt. Strain into a heatproof bowl. Let cool slightly.
  8. Spoon caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.
Recipe by Eighteen25 at https://eighteen25.com/salted-caramel-budino-with-vanilla-bean-caramel-sauce/