Caramel Budino with Salted Caramel Sauce  from Bon Appetit.

Luxurious dessert recipe from Bon Appétit, perfect for Christmas dinner


I made these salted caramel budinos a while ago using the recipe from Bon Appétit and will be trotting out the recipe again during Christmas time.

Bon Appétit's recipe for its caramel budino with salted caramel sauce is the perfect sweet treat for Christmas time.
Bon Appétit’s recipe for its caramel budino with salted caramel sauce is the perfect sweet treat for Christmas time.

When I first looked over the recipe, I asked, “Uh, what exactly is a ‘budino’?”. Luckily, Google once again gave me an assist and told me that a budino is basically an Italian pudding or custard.

The recipe from Bon Appétit uses basic ingredients that aren’t too expensive to buy. The once exception is the whole vanilla bean. Those things aren’t cheap (I think I paid $7.99 for mine).

The toughest part is the budino, which I made a day ahead to simply things. I didn’t use the cheesecloth either, though I know it’s better to smooth out the chunkiness of the pudding. Everything else is a cinch and I’d definitely take the recipe’s advice to prepare the pudding part ahead of time to concentrate on the salted caramel sauce the next day.

The worst part of this recipe is that it’s a bit time consuming, but the result is definitely worth it. Not only is the taste of the budino so richly decadent, the presentation in individual mason jars, is worthy of Pinterest. Whip a little fresh heavy cream at the end and put a few dollops on top of the budino and caramel sauce, sprinkle with some of the leftover ground chocolate cookie crumbs, and you’ve got yourself an A+ dessert that will make your dinner guests gush with excitement. Plus, it’s super easy to serve because of the individual containers.

From Bon Appétit

Caramel Budino With Salted Caramel Sauce



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


  • 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, divided
  • 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



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.


  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.

Recipe by Marcie Turney of Barbuzzo in Philadelphia PA


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