Caramel Budino
Inspired by my new favorite Olive & June shade “caramel budino” I decided to try my hand at making this delicious dessert. A fun and sweet return to blogging after a wild year that 2021 has been! Without further ado let’s jump into the recipe ♥️
Ingredients
Crust
• 1 cup finely ground cookie crumbs (typically chocolate wafers but vanilla tastes great too)
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt
Budino
• 3 cups whole milk
• 3/4 cup water
• 1/4 cup cornstarch
• 5 egg yolks
• 3/4 cup packed dark brown sugar
• 3 tbsp unsalted butter • 2 tbsp spiced dark rum (I use Captain Morgan)
• 1 ½ teaspoon salt
Caramel Sauce
• 1 8-oz can condensed milk
Preparation
Preheat oven to 425 F. Put the can of condensed milk into a large bowl and add warm water (enough to cover the can by 1 inch). Cover with foil and let sit in for 2.5-3 hours; add water as needed to keep can submerged.
Meanwhile, combine the cookie crumbs, butter and salt in a medium sized bowl. Gentle mix with your fingers or a fork until all the crumbs are moistened.
Set aside 2 tablespoons in a covered container for garnish. Press the remaining mixture into the bottom of 8 cups and set aside
Time for the Budino! Heat 2 1/2 cups milk in a small saucepan to a gentle simmer. Remove from heat and set to the side.
In a heavy bottomed saucepan, combine the sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Stop stirring and increase the heat to medium high.
Cook until a candy thermometer temps between 210 and 220 F. Remove from heat.
In a small bowl, whisk the remaining 1/2 cup milk and cornstarch.
Beat together the egg yolks quickly in a large bowl.
Carefully pour in the hot milk and then the cornstarch, whisking constantly.
Lastly, whisk in the caramel. Pour the mixture back into the saucepan and cook, stirring constantly, over medium heat to 175 F and the pudding thickens (approx. 5 min.).
Removing the pan from heat, stir in the butter, rum, and salt.
Strain the mixture (as needed) and divide among prepared ramekins.
Cover with plastic wrap pressing directly onto the surface of each pudding and chill until set (4 hours minimum).
While the Budino sets, remove condensed milk from the oven and let the can come to room temperature. You should now have homemade dulce de leche!
To serve... Spoon caramel sauce over each budino. Top with whipped cream (optional) and sprinkle the reserved cookie crumbles as a garnish.
Pro Tips:
Crust can be made up to one day in advance and left in fridge to set
Sieve the budino for an extra smooth texture, line a strainer with a cheesecloth to pour the hot thickened milk & caramel through
If your dulce de leche comes out of the oven and is very thick, add in 1- 2 tbsp of extra condensed milk to thin out
To make this a GF dessert, I use Goodie Girl cookies as my base (available at Target)