Salted caramel budino is a smooth, creamy Italian pudding that is sure to satisfy any sweet tooth. With just a handful of simple ingredients like milk, cream, sugar, eggs, and salt, you can make this decadent dessert in under an hour.
The base of budino is a custard, made rich and delicious with the addition of heavy cream. It has a texture similar to crème brûlée or flan. True budino is lightly sweetened to allow the other flavors to shine through. The salt enhances the sweetness and gives each spoonful more depth and complexity.
Budino gets its signature layer of melted salted caramel sauce poured over the chilled custard base just before serving. This sauce contributes sticky sweetness, butterscotch-like flavors, and a delightful contrasting texture. The finished dessert is smooth, creamy, and just sweet enough.
How to Make Salted Caramel Budino
You can present this impressive restaurant-quality dessert to your lucky guests with a few simple techniques, ingredients you likely have on hand, and a little patience as it chills.
Ingredients You’ll Need Before starting this recipe, gather the ingredients below:
Custard Base:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup white sugar
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Salted Caramel Sauce:
- 1 cup white sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 3 tablespoons unsalted butter
- 3/4 teaspoon sea salt flakes
You’ll also need:
- Cooking spray or butter for greasing ramekins
- Fine mesh strainer
- Mixing bowls
- Saucepan for stovetop cooking
- Mixer or whisk
Tips for Making the Perfect Budino Custard
Achieving the ideal smooth, silky texture for budino requires careful technique when cooking the egg yolk custard base. Here are some tips:
Cook Slowly Over Gentle Heat
Eggs can curdle and separate when cooked at too high of a temperature. Cook the custard slowly over medium or medium-low heat while frequently stirring, until it coats the back of a spoon. Stay close by as it thickens to keep a watchful eye.
Choose the Right Vessel
Use a saucepan with thick sides and a heavy bottom. This allows even heat distribution without hot spots that can cause the eggs to scramble.
Properly Thicken Before Removing
When done, the custard should thickly coat a spoon without running off too quickly. If you remove it from the heat too soon, it will remain too thin and loose.
Strain Immediately
Once finished cooking, immediately pour through a fine mesh strainer to catch any bits of accidentally cooked egg. This leaves your custard flawlessly smooth.
Step 1 – Make the Budino Custard Base
The creamy base for this sensational dessert is straightforward to prepare. Simply heat the milk, cream, sugar, and salt together before introducing the egg yolks. Then continue cooking gently until thickened.
Start by gathering the milk, cream, sugar, and salt in a medium heavy-bottomed saucepan. Warm over medium heat, stirring regularly with a whisk or rubber spatula to help dissolve the sugar, until bubbles start forming around the edges.
Remove from the heat. Slowly drizzle about 1/3 of the hot milk mixture into a medium bowl with the egg yolks while whisking constantly. This gradually raises their temperature so they don’t cook prematurely.
Whisk the warmed yolks back into the saucepan along with the vanilla. Return to the burner over medium or medium-low heat. Continue stirring slowly, reaching all around the edges of the pan as you go, for 5 to 10 minutes until thick enough to coat the back of a spoon when dripped off.
When finished cooking, immediately remove from the heat. Carefully pour the entire mixture through a fine mesh strainer and into a clean bowl. This removes any accidentally scrambled bits of egg, leaving your custard perfectly smooth.
Let the strained custard cool slightly while you prepare the ramekins and caramel.
Step 2 – Prepare the Ramekins
While the base cools a bit, prepare your vessels for baking. Traditional budino is served in small ramekins. Butter or oil the insides well to prevent sticking.
If making one large budino instead of individuals, choose a 6 to 8-inch baking dish, appropriately sized oven-safe bowl, or pan. Grease this thoroughly too.
Pour the slightly cooled custard equally into the prepared ramekins or baking vessel, filling each about 3/4 full. This leaves ample room for the bubbles that will rise as it gently bakes.
Creating Fun Flavor Variations
Salted caramel is fantastic, but you can infuse this creamy pudding’s custard base with other flavors too if desired! Here are a few tasty ideas:
Strawberries – Puree fresh berries and strain out the seeds. Stir the sweet fruity puree into the cooled custard base before baking. Top the finished budino with whole berries.
Espresso – Whisk freshly brewed chilled espresso concentrate into the base. Top with chocolate shavings or cocoa powder.
Almond – Substitute almond milk and almond extract. Garnish with sliced toasted almonds.
Step 3 – Bake the Custard
With the vessels filled, bake in a water bath until just set. The water prevents the gentle heat from cooking the custards too rapidly. Convection ovens yield the most consistent results.
First preheat your oven to 300°F convection bake. Arrange the filled ramekins or baking dish in a high-sided roasting pan or deep baking sheet with low sides. Carefully pour hot water into the pan until it reaches about halfway up the sides of the vessels.
Bake 30 to 45 minutes until barely set in the centers when gently shaken. They may still jiggle a bit, but the edges will hold their shape and appear just cooked through.
Remove the pan from the oven and transfer the ramekins or dish out of the water bath onto a wire rack. Allow to cool completely at room temperature, then chill covered in the fridge 4 hours and up to 1 day.
Step 4 – Make Salted Caramel Sauce
While the custard chills, prepare the crowning finish! Making your own buttery salted caramel is easier than you might think.
Start by combining 1 cup sugar with 1/4 cup water in a medium heavy-bottomed saucepan. Warm over medium heat, gently swirling but not stirring, until all the sugar crystals fully melt and dissolve into a clear syrup.
Once dissolved, stop swirling and allow to steadily boil undisturbed until it takes on a medium amber color. Swirl the pan periodically to promote even cooking. This should take about 5 to 7 minutes.
Remove immediately from the heat once sufficiently browned. Very slowly and carefully whisk in the warmed heavy cream – the bubbling hot caramel will furiously steam and bubble up when the cream is introduced. Whisk until fully incorporated.
Add the butter while whisking until melted and smooth. Finally whisk in the sea salt flakes for a hint of salty contrast against the sweet caramel flavors.
Allow to slightly cool and thicken for about 10 minutes before using to top the chilled custards. The caramel will continue to thicken and fudge up as it cools.
Step 5 – Finish the Salted Caramel Budino!
Once fully chilled and set, your sweet budino custards are ready for their luscious caramel jackets!
First take off the tops of the chilled ramekins and unmold onto serving dishes if using individual puddings. Carefully run an offset spatula or knife around the inside edges and invert onto plates. Jiggle slightly until they release.
Pour about 2 to 3 tablespoons of the thick salted caramel sauce over each chilled budino. Smooth with a spoon or spatula to evenly coat the tops. Allow any excess to attractively drizzle down the sides.
For a single large baked pudding, pour the caramel directly over the top, using a spatula to guide it towards the edges until covered.
That’s it – your spectacular salted caramel budinos are complete! Ready to impress your guests and disappear fast. Top with a pinch of flaky salt or chopped toasted nuts just before serving if desired.
Dig in immediately while the caramel remains warm and gooey. Serve with fresh whipped cream or vanilla ice cream for a little something extra if desired.
This smooth as silk pudding capped with sticky sweet salted caramel is sure to be a new favorite sweet ending!
Conclusion
Salted caramel budino makes for an impressive yet approachable finale to any Italian-inspired dinner party or gathering. The contrast of ultra-smooth cool custard against a layer of sticky sweet-salty caramel is simply sublime.
Now that you know the secrets behind achieving the perfect jiggly-yet-set custard texture and how to make butterscotch-flavored easy salted caramel, treat yourself and those you love to this sensational pudding. The recipe uses common ingredients you may already have on hand.
Follow the tips above for cooking the sensitive custard gently to creamy perfection without curdling. Then finish with an indulgent coating of homemade caramel sauce for a dessert definitely worth repeating.
FAQs
Can I make it ahead of time?
Yes! Once baked and chilled, the custard base stores well refrigerated in sealed ramekins for up to 2 days. Prepare through step 3 up to 2 days in advance, then add the salted caramel topping shortly before serving.
What’s the ideal consistency?
The finished custard base should be thick yet spoonable, similar to a loose pudding or thick yogurt. The caramel topping will remain liquid when hot, then firm up once cooled over the chilled base, creating a gooey layer of contrasting texture.
Can I swap regular cream for heavy cream?
We don’t recommend it – half and half or light cream won’t provide enough richness or stability once baked. Heavy cream yields the ideal velvety smoothness required in budino.
Help – my caramel seized into a solid lump!
No worries, it can be saved! Return the saucepan to low heat while slowly whisking in additional cream, a tablespoon at a time, just until it smooths out again. Then continue with the recipe.
What’s the serving size?
This recipe yields 4 to 6 individual 3/4 cup budinos. For a single large baked pudding, slice into portions for serving once topped with plenty of salted caramel sauce for sharing.
