Budino is a sweet Italian dish, usually rich and creamy like a custard or pudding. This is a great dessert for any occasion. The sweet and savory combination is surprisingly delightful!
- 3 cups heavy whipping cream
- 1/2 cups whole milk
- 1 large egg
- 3 large egg yolks
- 5 tablespoons cornstarch
- 1 cup plus 2 tablespoons dark brown sugar
- 2 teaspoons fine sea salt
- 1/2 cup water
- 5 tablespoons unsalted butter
- 2 tablespoons bourbon or rum
- 1/2 teaspoon vanilla bean paste
- 3 tablespoons best quality extra-virgin olive oil
- flaky sea salt for garnish
Combine cream and milk in bowl and set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
Combine brown sugar, kosher salt and 1/2 cup water in medium saucepan. Place over medium-high heat and cook until a thick dark brown caramel develops, 10 to 12 minutes. Turn off heat and whisk the cream mixture into the caramel.
Turn the heat back on to medium and simmer until the caramel melts and the mixture is smooth. Temper the eggs by whisking one cup of the hot caramel cream into the egg mixture. Whisk the tempered egg mixture into the caramel cream and bring to a simmer, whisking constantly until the custard is very thick, about 3 minutes. Remove from the heat and whisk in the butter, bourbon and vanilla. Divide custard between small ramekins, jars or glasses. Set aside to cool to room temperature and then cover with plastic wrap and refrigerate until ready to serve, at least 2 hours or overnight.
To serve: Drizzle a small amount of olive oil over each custard, and spinkle with finishing salt.