Salted Caramel Budino
 
 
Ingredients
  • Coffee Soaked Pumpkin Bread:
  • ½ cup chilled coffee
  • 1 ½ tsp. dark rum
  • 2 ½-inch thick slices pumpkin bread, diced
  • Budino:
  • ¾ cup packed dark brown sugar
  • 3 tbsp. unsalted butter
  • 3 cups whole milk
  • ¼ cup cornstarch (or tapioca flour)
  • 5 large egg yolks
  • 1 tbsp. dark rum
  • 1 ½ tsp. kosher salt
  • Whipped Cream:
  • 1 cup heavy cream
  • 2 tbsp. granulated sugar
  • Freshly grated nutmeg, for garnish
Instructions
  1. For the Coffee Soaked Pumpkin Bread, mix coffee and rum in a small bowl. Evenly divide the pumpkin bread into the bottom of six 8-ounce mason jars or ramekins. Pour the spiked coffee evenly over the pumpkin bread pieces.
  2. For the Budino, heat sugar and butter sugar in a heavy saucepan over medium heat until sugar dissolves.
  3. Whisk together milk and cornstarch (or tapioca flour), then gradually whisk into butter-brown sugar. Cook, stirring constantly until slightly thickened, about 3-5 minutes.
  4. Place egg yolks in a large bowl. In a slow, steady stream, gradually whisk hot milk mixture into egg yolks. Once the milk is fully incorporated into the egg yolks, pour mixture back into the sauce pan and cook, stirring constantly until thickened, another 5-7 minutes. Remove pan from heat and whisk in rum and salt.
  5. Set mixture aside to cool to room temperature.
  6. For the Whipped Cream, place sugar and cream in the bowl of a stand mixer. Whisk on medium-high until stiff peaks form.
  7. To assemble budino, evenly distribute the pudding between the 6 Mason jars. Top with a generous dollop of whipped cream then garnish with nutmeg.
  8. Cover. Chill until set, about 4-5 hours.
Recipe by Allons-Eat! at https://www.allonseat.com/salted-caramel-budino/