Caramel budino with salted caramel sauce

February 17, 2013 at 5:55 pm | Posted in miscellaneous dessert | Leave a comment

recipe from Bon appetit and epicurious

Ingredients

Cookie Crust

  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon kosher salt

Budino

  • 3 cups whole milk, divided
  • 1/4 cup cornstarch
  • 3/4 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
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2″ cubes
  • 1/4 teaspoon kosher salt
  • Lightly sweetened whipped cream

Preparation

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.

Budino

  • 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. DO AHEAD 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 heatproof bowl. Let cool slightly.
  • Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Rum substitute : For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.

corn syrup substitute:  Corn syrup can be replaced by a sugar syrup. Combine one cup of pure cane sugar with 1/4 cup of water and heat over a low flame. Cool and use directly in a recipe. If preferred, cover the pan for three minutes to help remove sugar crystals, then add 1/4 teaspoon of lemon juice or cream of tartar to the pan and stir frequently until it reaches the soft ball stage (a drop of the syrup will form a ball when immersed in cold water). Cool and store in a sealed container at room temperature. It should keep for up to two months.

heavy cream substitute: 3/4 c milk + 1/3 c. butter

Perhaps my milk was too cold and the butter harden when I added it to the sugar mixture.. my caramel turned out burnt while looking like a heterogeneous mixture.

Don’t cut down on sugar for the custard cause my turned out to tasting quite salty with only 50 ml of sugar.

otherwise this recipe’s pretty good but time consuming

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