Salted Caramel Budino

5 from 1 vote

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.

Prep Time10

Cook Time40

Chill Time3

Total Time3 50

Course: Dessert

Cuisine: Italian

Keyword: salted caramel budino

Servings:

Calories: 566kcal

Author: Maria D'Errico

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

US Customary - Metric

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