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Vanilla Caramel Budino with Salted Caramel Sauce

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Celebrity chef Scott Conant is preparing the ultimate dessert that makes 6-8 servings.
Ingredients

Ingredients for Budino

  • 4 large egg yolks
  • 1 1/2 cups plus 2 tablespoons heavy cream
  • 1 1/2 cups plus 2 tablespoons whole milk
  • 1/4 cup cornstarch
  • 1/4 cup plus 3/4 cup light brown sugar
  • 1 teaspoon kosher salt
  • 1 vanilla bean, split
  • 4 ounces unsalted butter

Ingredients to Serve

  • 1/2 Cup heavy cream
  • 1 teaspoon confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • Salted Caramel Sauce (recipe follows), reheated if necessary
  • Flaked sea salt

Ingredients for Salted Caramel Sauce (Makes 1 cup)

  • 3/4 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 vanilla bean, split
  • 4 ounces unsalted butter cut into pieces
  • 1 cup sugar

Vanilla Salted Caramel Budino - Home & Family

Directions for Budino

1. Fill a large bowl of ice water.

2. In a medium bowl, whisk together the egg yolks, the 2 tablespoons cream, the 2 tablespoons milk, and the cornstarch.

3. In a medium saucepan, combine the 1[1/2] cups of cream, 1[1/2] cups of milk, the [1/4] cup of brown sugar, and the salt. Slit open the vanilla bean and, with the tip of a paring knife, scrape the seeds into the saucepan. Add the pod as well and bring the mixture to a simmer over medium heat.

4. In another medium saucepan, combine the [3/4] cup brown sugar and the butter and cook over medium low, stirring occasionally with a wooden spoon or heat-proof spatula, until the butter is melted, the sugar dissolved, and the mixture smells nutty, about 5 minutes. Slowly stir in the warm cream mixture (be careful as it will bubble and sputter) until well incorporated.

5. Whisk a small ladleful of the warm cream into the egg yolk mixture a little at a time. Then slowly mix the egg yolk mixture into the saucepan. Cook, stirring, until a thick custard forms.

6. Strain through a fine mesh strainer into a large heatproof measuring cup (you will have about 3[3/4] cups) or a bowl. Cool quickly by nestling the measuring cup into the ice bath and stirring the custard occasionally.

7. Divide the custard among 6 or 8 serving dishes (we use plain juice glasses), filling them no more than three-quarters full. Cover with plastic wrap, pressing on the surface to prevent a skin from forming, and refrigerate for at least 2 hours and up to 2 days.

8. To serve: In a medium bowl, combine the heavy cream, confectioners’ sugar, and vanilla and whisk to medium peaks. Pour 2 to 3 tablespoons of the Salted Caramel Sauce over each. Top with a dollop of whipped cream and a pinch of sea salt.

Directions for Caramel Sauce

1. the seeds into the cream with the tip of a paring knife. Add the pod to the saucepan as well, and bring the cream to a simmer over medium heat.

2. Meanwhile, combine the butter and sugar in a medium saucepan, and cook, stirring occasionally with a wooden spoon or heat-proof spatula, until the butter and sugar have melted are a deep amber color. (The caramel will bubble and look strange as it cooks. Once the sugar melts, and the moisture from the butter evaporates, the mixture should become thin and glossy.) Carefully add the hot cream; it will bubble and spurt but will settle down. Stir well to combine then strain though a fine mesh strainer. The sauce will keep, covered and refrigerated, for at least 1 week. Reheat it gently before using.

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