This salted caramel budino is luxurious, smooth, and velvety! It's a classic Italian dessert that is similar to a custard, with a unique texture that melts in your mouth. Topped with a homemade salted caramel sauce, it's the perfect balance between creamy sweetness and rich flavor.
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Eating a budino is truly a luxurious experience. There is nothing that compares! It's similar to a thick pudding or custard, but with a unique, rich texture. It's unbelievably smooth and velvety, melting in your mouth for the most amazing bite.
I love this classic Italian dessert so much, that I had to develop my own recipe so I could enjoy it anytime! I'm sharing this recipe with you after extensive testing and development, since budino has to be done just right. After a lot of trial and error, this recipe is everything a budino should be – silky and decadent, yet light enough to effortlessly glide across your palate. Topped with a homemade salted caramel sauce and coarse sea salt, it has the perfect depth of flavor and contrast of texture.
Although achieving the smooth, velvety texture of a budino requires some attention to detail, it's surprisingly easy with simple ingredients. This recipe will walk you through each step, guiding you to the velvety budino of your dreams!
I love serving budino at dinner parties since it's a unique, memorable dessert. My guests always marvel at the rich, velvety texture and complex flavor. For another delicious budino recipe, check out this chocolate budino that is rich and decadent. If you're looking for more delicious Italian desserts, you'll love this espresso ice cream, chocolate ricotta cake, and Italian almond cake!
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Ingredients
Ingredient Notes
- Unsalted butter, whole milk, and heavy cream: The dairy should be room temperature so it blends well when cooking. I prefer using grass-fed dairy because it makes the budino incredibly rich and creamy. Like with all ingredients, I prefer those without additives. I find this is especially important when looking for a heavy cream, as some may contain added emulsifiers that I prefer to avoid. I stick to products with "cream" as the only ingredient. In addition to adding richness and flavor, grass-fed dairy may also contain higher levels of omega-3s.
- Egg yolks: like the dairy, the egg yolks should be room temperature so they blend well with the other ingredients. This helps them to naturally thicken and emulsify the budino, playing a critical role in it's smooth and velvety texture. I prefer using pasture-raised eggs because I find they have a richer taste and thicker consistency. The yolks are a deep yellow color that gives the budino a beautiful, vibrant hue. Pasture-raised eggs may also be higher in omega 3s.
- Sea salt: this has a complex, mineral-rich flavor that balances the sweetness. It brings out the rich caramel flavors and adds depth to the flavor profile.
See recipe card for quantities.
Substitutions and Variations
- Use tapioca starch or arrowroot powder instead: you can substitute the cornstarch with tapioca starch or arrowroot powder. Since both tapioca and arrowroot thicken at a lower temperature than cornstarch, you may need to cook the budino for less time to achieve the desired consistency. Arrowroot powder may yield a lighter, smoother consistency and tapioca starch may create a creamier, denser texture.
- Add different toppings: I love to put whipped cream on top of salted caramel budino. I use this whipped cream dispenser recipe to add the perfect dollop! You can also add a sprinkle of shaved chocolate for richness.
- Add texture: cookie crumbs are a great way to add texture. I love layering the bottom of the serving glass with crumbled walnut biscotti or chocolate chip sugar cookies for a hint of crunch.
Instructions
Step 1: Whisk the cornstarch and ¼ cup of milk in a small bowl until a slurry forms. Set aside.
Step 2: In a medium saucepan, combine the remaining ¾ cup of milk, heavy cream, and cane sugar. Bring to a simmer over medium heat, stirring occasionally so the sugar dissolves.
Step 3: In a separate bowl, whisk the egg yolks until combined
Step 4: once the milk mixture is simmering, reserve ½ cup of the mixture and reduce the heat to medium-low to maintain a gentle simmer. Then gradually whisk the ½ cup of mixture into the egg yolks to temper them. Slowly whisk the tempered egg yolks back into the saucepan with the remainder of the milk mixture.
Step 5: Whisk the cornstarch slurry into the mixture. Then cook over medium heat for 3 to 5 minutes until it reaches the consistency of a thick pudding and a temperature of at least 160°F (71.1°C).
Step 6: Remove the saucepan from the heat. Pour the hot budino through a fine mesh strainer into a clean bowl to remove any lumps. Then whisk in the butter, vanilla extract, and sea salt until well combined.
Step 7: Spoon the budino into serving glasses or ramekins. Cool to room temperature before refrigerating for at least 3 hours to set.
Step 8: Before starting the salted caramel sauce, review these safety tips for making caramel sauce safely. Heat the cane sugar in a medium (4-quart), heavy duty saucepan over medium heat. Stir constantly with a heat-proof spatula or spoon. The sugar will form clumps as it melts. Continue stirring for about 5 to 6 minutes until it is completely melted and turns a deep amber color.
Step 9: Very carefully add the butter, stirring with a heat-proof whisk until it is melted and combined. Use caution because the butter will bubble vigorously. You may wish to wear heat-proof kitchen gloves during this step to avoid splatters. Then remove from the heat and very slowly pour in the heavy cream while whisking continuously, taking care to avoid splatters because it will bubble rapidly. Then whisk in the sea salt and allow to cool enough to eat, while still retaining a pourable consistency. Do not taste it until it has cooled because it will be very hot!
Step 10: After the budino sets, drizzle the caramel sauce on top and garnish with sea salt. Serve immediately and enjoy!
Storage & Make Ahead Instructions
You can store any leftover budino in an airtight container for 2 to 3 days in the refrigerator. I do not recommend freezing it because in my experience it can form ice crystals that make it grainy when thawed.
You can make the salted caramel sauce in advance, storing it in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month. If frozen, let thaw overnight in the refrigerator before warming it up. The caramel sauce will be hard after it is refrigerated. When ready to use, you can warm it up in a saucepan over low heat, stirring frequently until it reaches your desired consistency. You can also warm it up in a microwave in 10 second increments.
Any leftover caramel sauce goes great on ice cream, especially this espresso ice cream and no egg vanilla ice cream!
For more information about storing leftovers safely, check out this USDA Leftovers and Food Safety guide.
Expert tips
- Be very careful when making the salted caramel sauce! When adding the butter and heavy cream, they will bubble vigorously and may splatter. Using room temperature ingredients can help to reduce the splatter. You can wear heat-resistant kitchen gloves for additional protection. Ensure all utensils and equipment used are heatproof with long handles that won't get hot as you cook the sauce. Here is a great resource with more information about how to make salted caramel sauce safely.
- Strain the budino for the perfect smooth and velvety texture. This is an important step, because the budino will not have it's classic unique and silky texture without straining. It's quick and easy to do, but makes a huge difference in the final result!
- Use room temperature dairy and egg yolks for the best result. This helps the ingredients to blend well, giving the budino a smooth and creamy texture. Room temperature egg yolks are also less likely to curdle when tempered, ensuring a smooth and even mixture.
FAQ
Although "budino" is the Italian word for custard or pudding, there is a difference in the ingredients and texture of a traditional budino versus a standard pudding. Whereas pudding is made from sugar, cornstarch, and milk, budino is thickened with egg yolks. This gives budino it's unique, smooth and velvety texture that melts in your mouth.
If your budino came out too firm, it could be due to overcooking or using too much cornstarch. It's important to cook the budino until it reaches a temperature of at least 160°F (71.1°C) and the consistency of a thick pudding, but it shouldn't feel too firm or overly set. When measuring the cornstarch, weigh it out in grams using a food scale, or use a measuring spoon, leveling off the top with a straight edge. If the budino is too runny, it could be due to insufficient thickening. Make sure you are cooking it long enough to activate the cornstarch.
Budino should be served chilled, after it has been refrigerated for at least 3 hours. This ensures the budino has set into a perfect velvety texture. You can pour the salted caramel sauce on top immediately before serving and garnish with additional sea salt for a hint of texture. You can add a dollop of whipped cream using this homemade whipped cream dispenser recipe. A sprinkle of crumbled walnut biscotti would also be delicious!
Related
Looking for more delicious desserts? Try these:
Pairing
I love to garnish budino with cookie crumbles or whipped cream using these recipes:
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Recipe
Salted Caramel Budino
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Ingredients
Budino:
- 3 tablespoons cornstarch *
- 1 cup whole milk (room temperature; divided into ¼ cup and ¾ cup portions)
- 1¼ cups heavy cream (room temperature)
- 1 cup cane sugar
- 3 large egg yolks (room temperature)
- 2 tablespoons unsalted butter (softened to room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt (plus more for garnish)
Salted Caramel Sauce:
- 1 cup cane sugar
- 6 tablespoons unsalted butter (softened to room temperature)
- ½ cup heavy cream (room temperature)
- 1 teaspoon sea salt
Instructions
Make the budino:
- Make the cornstarch slurry: in a small bowl, whisk together the cornstarch and the ¼ cup of milk until a slurry forms. Set aside.
- Heat the milk, cream, and sugar: in a medium-sized saucepan, combine the remaining ¾ cup of milk, heavy cream, and cane sugar. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
- Whisk the egg yolks: in a separate, medium-sized bowl, whisk together the egg yolks until combined and smooth.
- Temper the egg yolks: once the milk mixture is simmering, reserve ½ cup of the mixture and reduce the heat to medium-low to maintain a gentle simmer. Gradually whisk the ½ cup of mixture into the egg yolks to temper them. Then slowly whisk the tempered egg yolks back into the saucepan with the remainder of the milk mixture.
- Add the cornstarch slurry and thicken: whisk in the cornstarch slurry until combined. Then cook the mixture over medium heat for about 3 to 5 minutes until it reaches the consistency of a thick pudding and a temperature of at least 160℉ (71.1℃).
- Strain and finish the budino: once the budino reaches the right consistency and temperature, remove the saucepan from the heat. Pour the hot budino through a fine mesh strainer into a clean bowl to remove any lumps. Then whisk in the butter, vanilla extract, and sea salt until well combined.
- Assemble and chill: spoon the budino equally into serving glasses or ramekins. Let cool to room temperature. Then refrigerate it for at least 3 hours so it sets.
Make the salted caramel sauce: (use caution because the caramel may splatter. Before beginning, read the safety tips in #2 of the Notes section below)
- Melt the sugar: once the budino is almost set, heat the cane sugar in a medium-sized (4-quart), heavy duty saucepan over medium heat, stirring constantly with a heat-proof spoon or spatula. The sugar will form clumps as it melts. Continue stirring until it is completely melted and turns a deep amber color. This will take about 5 to 6 minutes.
- Carefully whisk in the butter, cream, and salt: Very carefully add the butter, stirring with a heat-proof whisk until it is melted and combined. Be careful because the butter will bubble vigorously. You may wish to wear heat-proof kitchen gloves during this step to avoid splatters. Then remove from the heat and very slowly pour in the heavy cream while whisking continuously, taking care to avoid splatters because it will bubble rapidly. Then whisk in the sea salt. Allow it to cool enough to eat, while still being a pourable consistency. Do not taste it until it has cooled because it will be very hot!
- Garnish and serve: after the budino sets, drizzle the caramel sauce on top and garnish with sea salt. Serve immediately and enjoy!
Video
Notes
- Cornstarch: you can substitute with the same amount of tapioca starch or arrowroot powder. Since both thicken at a lower temperature than cornstarch, you may need to cook the budino for less time in Step 5 to reach the desired consistency. Since the budino ingredients include raw egg yolks, ensure it reaches a temperature of at least 160°F (71.1°C) before removing it from the heat.
- Safety tips for making the salted caramel sauce: it's very important to be careful when making the caramel sauce! When adding the butter and heavy cream, they will bubble vigorously and may splatter. It's important to use room temperature ingredients and a saucepan of 4-quarts in capacity as this may help to reduce splatter. You can wear heat-proof kitchen gloves for additional protection. Ensure all utensils and equipment are heat-proof with long handles that won't get hot as you cook. For more information, I recommend reading this guide on how to stay safe when making caramel.
- What to do if the caramel sauce seizes: after adding the heavy cream to the caramel sauce, it may seize and develop clumps of sugar. If this happens, return the sauce to a low heat, stirring continuously until it melts back into a smooth sauce. Then remove from the heat and pour through a fine mesh strainer to remove any remaining clumps.
- Add different toppings: I love adding a dollop of whipped cream on top, using this homemade whipped cream dispenser recipe. A sprinkle of shaved chocolate is also delicious!
- Add texture: cookie crumbs are a great way to add texture. I love adding them to the bottom of the glass before filling it with the budino. Crumbles of walnut biscotti and chocolate chip sugar cookies are my favorite.
- Storage & make ahead instructions: leftover budino can be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing because it can develop a grainy texture. The caramel sauce can be made in advance and stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month. If frozen, thaw overnight in the refrigerator before reheating. When ready to use, warm it up in a saucepan over low heat until it reaches your desired consistency. You can also warm it up in the microwave in 10 second increments.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
rd
This budino is like no pudding or custard you’ve ever tasted. Creamy? Oh, yes! Smooth? You better believe it! What will truly catch you by surprise is the velvety mouthfeel, the way this luxurious dessert coats your palate with sweet deliciousness. The salted caramel adds a perfect contrast in both flavor and texture, adding a firmer, sweet yet gently salted bite the sweetness of the budino itself. The recipe is surprisingly straightforward for such an elevated, gourmet dessert. Don’t be intimidated! This dish is easy to make and will be a delight to your family and guests.
Maria D'Errico
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