Wednesday, April 6, 2011

Salted Caramel Budino

I have always been a bit (ok, alot) of an internet junkie. Do you remember the first time you were introduced to the internet? I guess I should specify that I am talking about the modern day internet. I actually remember my first internet experience quite well. I was dating a computer programmer at the time. It was somewhere around 1993 and he took me to the computer lab where he was an intern. I must admit I was less than impressed at first, but then I found the Australia page. Two hours later and I was hooked. I didn't yet realize I was surfing that night.
Tonight I was trying to remember what I used to while away the hours with on the internet before I found food blogging. It was then that I realized how many phases I have gone through in my life. There was orchids, kayaks, all things related to natural history, painting, and jewelry making to name a few. Not to mention my never ending obsession with traveling and my vagabond career habits for many years. The internet is an amazing place for a daydreamer. The great thing about the internet and my interest in food is that almost nothing is out of reach. A few months ago I saw an article about this Salted Caramel Budino at a restaurant in Philadelphia called Barbuzzo. Although Philadelphia might not be possible, a little internet sleuthing pulled up the recipe for the Budino. The first time I made this recipe I took the one straight from tasting table and I felt it was missing something, after further research I found that the one in the restaurant actually has a chocolate cookie crust. I added it to the next batch and they turned out perfect.
Salted Caramel Budino
adapted from Tasting Table

Crust:
30 Chocolate Wafer Cookies (yielding about 1 1/2 cups crumbs)
5 tablespoons butter, melted
1/8 teaspoon salt

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 (preferably grade B), or add 1/4 teaspoon of maple extract to regular maple syrup
½ cup dark brown sugar, packed
¼ cup water
1 teaspoon kosher salt
2½ cups half-and-half
1 large egg plus 2 large egg yolks
3 tablespoons cornstarch

Preheat oven to 350 degrees Fahrenheit.

Make the crust: Add chocolate wafer cookies, melted butter, and salt for the crust to the bowl of a food processer. Process until fine crumbs. Press the crumbs into the bottom of 8 four ounce ramekins or mason jars. You could use 4 eight ounce containers, but I found this dessert to be very rich and only needed a four ounce serving. Place the jars in oven for 6-8 minutes or until you can smell the chocolate. Don't over bake or allow to burn. Set jars aside to cool while making the remaining mixture.

Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling to caramelize evenly. When the caramel reaches a dark amber color (or just a bit before) remove from the heat and carefully add the cream. (The mixture will steam and splatter, be careful not to burn yourself) Add the butter, sea salt and vanilla and whisk to combine. Set aside.

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 in texture, about 5 minutes.

Divide the pudding among the ramekins or jars and top each with 1/8 of the caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt before serving.

14 comments:

  1. Oh my gosh, that looks so luscious that I just want to drown in it and then eat my way out. I also know what you mean about whiling away the hours on the Internet - food blogging and reading other blogs has definitely become a full-time hobby.

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  2. Done, looked, liked (awhile ago) ans posted...Love the daffodil ring, that is my favorite. thank you for blogging I really enjoy browsing your recipes.

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  3. i think it's wonderful that you are doing something to support small businesses - especially one from your home town - they are in general having a hard time w/ the current economy.

    jacquieastemborski AT comcast DOT net

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  4. visted there shop and would love to have a set of the doves. i could use a little "peace" imagery currently ......

    jacquieastemborski AT comcast DOT net

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  5. Oh my gosh my mouth is actually watering! Lol I love that you are using jars for this too.
    I was sooo lucky to win the lemons so I think it is only fair to exclude myself from this one;) just had to tell you how amazing these sound.

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  6. This dessert looks FANTASTIC!!!

    As for the great giveaway, I'm a pretty simple girl and fine the symphony style just beautiful.

    THEN, I went to their site and found out that I'm NOT such a simple girl!
    Miami Art Deco
    Monarch
    Danish Princess (OMG! I actually LIKE something with the word "princess" in it - and I like it a LOT.)
    Morning Flower
    Acanthas (!!!)
    Daffodil (OH! The daffodil!)

    I don't know where this flowery girl in me came from, but I think I know what mommy is going to hint at for mother's day!

    I have "liked" you on FB, and I'm going to link this contest in my own blog, theoccasionalchef.blogspot.com.

    Wonderful!

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  7. Oh my goodness, this looks amazing!

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  8. They really have amazing rings. I love the Daffodil, Meadow Flower and Queen Bess. Your blog is delightful although it makes me hungry everytime I stop by!
    -Brandy

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  9. Love your blog, Love Danish Princess,
    Antique Silver Spoon Ring from the Revisions Design studio and I "like" you on FB!! Keep up the good work!!

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  10. I like the Meadowflower spoon ring. My nephew works as a goldsmith in SD and made me a bracelet from 2 silver spoons. I think a spoon ring would be a nice addition to the ensemble!

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  11. I think that ring is so Awesome!
    Ive liked u and them on FB!
    Codygrr_1@hotmail.com

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  12. Thank you for all the wonderful recipes. These rings are beautiful hope to have one on my finger soon:) I will share this link right now!

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  13. Never heard of budino before, but this looks fabulous!

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