Budino Italian Crème Caramel Food

BUTTERSCOTCH BUDINO

Steps:

• Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
• Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
• Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
• Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
• Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

VANILLA CARAMEL BUDINO

Steps:

• For the budino: In a medium bowl, whisk together the egg yolks, the 2 tablespoons cream, the 2 tablespoons milk and the cornstarch.
• In a medium saucepan, combine the remaining 1 1/2 cups cream, the remaining 1 1/2 cups milk and the kosher salt. Open the vanilla bean and, with the tip of the paring knife, scrape the seeds into the saucepan. Add the pod as well and bring the mixture to a simmer over medium heat.
• In another medium saucepan heat the granulated sugar over medium-high heat, stirring occasionally with a wooden spoon or heatproof spatula, until the sugar melts and becomes dark brown. Remove the sugar from the heat and slowly stir in the warm cream mixture (be careful, as it will bubble and sputter) until well incorporated.
• Whisk a small ladleful of the warm cream mixture into the egg yolk mixture a little at a time. Then slowly mix the egg yolk mixture into the saucepan. Cook, stirring, until a thick custard forms.
• Strain through a fine-mesh strainer into a large heatproof measuring cup (you will have about 3 3/4 cups) or a bowl. Whisk in the butter until melted.
• While the custard is still warm, divide it among the serving bowls or cups (we use plain juice glasses), filling them no more than three-quarters full. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours and up to 24 hours.
• For the salted caramel sauce: In a small saucepan, combine the cream and salt. Open the vanilla bean and scrape the seeds into the cream with the tip of a paring knife. Add the pod to the saucepan as well, and bring the cream to a simmer over medium heat.
• Meanwhile, combine the butter and the sugar in a medium saucepan, and cook, stirring occasionally with a wooden spoon or heatproof spatula, until the butter and sugar have melted and are a deep amber color. (The caramel will bubble and look strange as it cooks. Once the sugar melts and the moisture from the butter evaporates, the mixture should become thin and glossy.) Remove the sugar from the heat and carefully add the hot cream; it will bubble and spurt but will settle down. Stir well to combine, then strain though a fine-mesh strainer. The sauce will keep, covered and refrigerated for at least 1 week. Reheat it gently before using.
• To serve: In a medium bowl, combine the heavy cream, confectioners' sugar and vanilla extract and whisk to medium peaks. Pour 2 to 3 tablespoons of the Salted Caramel Sauce over each custard. Top with a dollop of whipped cream and a pinch of the sea salt.

BUDINO ~ ITALIAN CRèME CARAMEL

Steps:

• Caramelise the sugar with a few (we use 7) drops of lemon juice, by putting the sugar in a heavy-bottom pan on a low-medium heat and mixing until a caramel has formed.
• Before turning off the heat, add 2 teaspoonfuls of orange juice (optional).
• Place all of this in a 1.5 pint (0.7 litres) mould.
• Gently heat the milk, adding either a split vanilla pod or the orange rind.
• Beat the 3 whole eggs and 1 yolk with the sugar.
• Continue beating, adding the milk with the vanilla bean/orange rind removed (but if using vanilla, add the seeds to the milk).
• Pour the mixture in the mould, filtering with a sieve.
• Cook in a bain marie in the oven for 1 hour at 130°C/265°F.

SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)

Steps:

• Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
• Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
• In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
• Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.