Caramel Budino with Salted Caramel Sauce

I was finding a different recipe to use up all the egg yolks when I saved all egg white for macarons, I was surprised tp find this Caramel Budino with Salted Caramel Sauce, it is not a simple recipe, try it and you will understand the outcome totally worth the effort making the caramel 🙂

Cherie Kelly's Caramel Budino with Salted Caramel Sauce

Recipe adapted from bon appetit :

Caramel Budino with Salted Caramel Sauce

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

Method

Cookie Crust

1. 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

1. 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°
2. 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.
3. 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

1. Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
2. 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.
3. Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

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