Caramel Budino with Salted Caramel Sauce


Fabulous Caramel Budino

“The proof of the pudding is in the eating.”
Miguel de Cervantes, Spanish author. (1547-1616)
‘Don Quixote de la Mancha

Run to the store for the ingredients if you don’t have them, this is a fantastic dessert, sorry I didn’t have a  better photo of the budino in the mason jars, but we were too busy scarfing down this luscious dessert it was much prettier than the picture of the leftovers. 

This week’s dessert results:   Layers of buttered chocolate cookie crumbles, butterscotch pudding, a sprinkle of sea salt, and a layer of buttery vanilla cream caramel…all topped with whipped crème fraîche and chocolate cookie crumbles.

I did have a few mason jars so I served the budino in them last night, I just love this delicious dessert, it’s a little work, but well worth the effort.  I was out of cheese cloth, but a fine strainer worked well in its place for me. 

Caramel Budino with Salted Caramel Sated

Ingredients list:

Cookie Crust

  • 1 cup finely ground chocolate cookie crumbs/Nabisco Famous Chocolate Wafers
  • 2 tablespoons melted unsalted butter
  • 1/8 teaspoon kosher salt


  • 3 cups whole milk, divided (2% was all that I had, so I used it)
  • 1/4 cup cornstarch
  • ¾ cup (packed) dark brown sugar
  • 5 large egg yolks
  • 3 tablespoons unsalted butter
  • 2 teaspoons dark rum
  • 1 teaspoon kosher salt

Salted Caramel Sauce

  • 3/4 cup plus 2 tablespoons heavy cream
  • ½ vanilla bean, split lengthwise
  • ½ cup sugar
  • 2 tablespoons light corn syrup
  • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2″ cubes
  • ¼ teaspoon kosher salt
    Lightly sweetened whipped cream, or crème fraîche  (I didn’t sweeten the whipped cream)


Cookie Crust

  • Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small      bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.


  • Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2      cups milk in a small saucepan just to a simmer; set aside.  To make caramel, stir sugar and 3/4 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°
  • Line a sieve with a double layer of cheesecloth and set over a large pitcher.  Whisk egg yolks in a large bowl.  Gradually whisk in hot milk, then cornstarch mixture.  Slowly whisk in caramel.  Return mixture to saucepan.   Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
  • Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours.  Can be made 1 day ahead. Keep chilled.

Salted Caramel Sauce

  • Place  cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set      aside.
  • 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 heat proof bowl.  Let cool slightly.
  • Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream.      Sprinkle some of reserved buttered cookie crumbs over each.