Chocolate Budino
Budino, an Italian-style pudding is creamy, rich and unlike its American cousin, budino is thickened with eggs rather than cornstarch. Here, we add a wafer cookie crust for additional texture. This dessert can be made in advance and holds well for 3 days in the refrigerator.
- Serves
- 6
Directions
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For the Budino
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In a bowl, whisk together the yolks, salt and sugar until mixture is a light yellow.
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In a small saucepan over medium heat, bring the heavy whipping cream to a heavy simmer. Do not boil. Remove from heat once there is a simmering ring of bubbles around the edge of the pan.
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As soon as the bubbles dissipate, begin ladling a quarter cup of cream at a time into the egg mixture while constantly whisking to prevent scrambling. Once the eggs are tempered (all the cream is blended in), place on the stove over low heat and continue stirring until thickened. 3-4 minutes or until it coats the back of a spoon.
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As soon as the custard begins to thicken, remove from heat and pour over the chocolate, stirring until it is melted and smooth.
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Stir in the vanilla and butter.
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If it seems a bit thin, place back over low heat for a minute or two to re-thicken.
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Divide the custard evenly into the ramekins on top of the crusts.
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Refrigerate for 2 hours up to three days, covered with cling wrap.
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Serve topped with whipped cream and chocolate wafer crumbles or chocolate shavings.
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For the Crust and Topping
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In a bowl, blend 1 cup of cookie crumbs with the butter and stir until absorbed. The mixture should hold together when squeezed between your fingers.
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Evenly divide the cookie crumble into the bottom of each ramekin or dessert bowl and gently press down to form the crust for the budino. Chill until ready to fill.
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Directions
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In the bowl of an electric mixer fitted with a whip, add the heavy cream, sugar and vanilla.
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Beat at medium speed until the cream is thickened and soft peaks form, about 3-4 minutes.
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Place in the refrigerator until time to use.
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Assemble the Budino
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Fill the ramekins with the cookie crust to the top with the pudding mixture.
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Cover with cling wrap gently pressed against the budino to prevent a skin from forming.
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Chill until serving. They will last 3-4 days in the refrigerator.
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When ready to serve, spoon whipped cream on each and sprinkle with crushed wafers.
Shawnie’s notes
Substitute vanilla extract with orange extract and garnish with wafer crumbs and orange zest.
Add a layer of melted caramel to the top of the budino and sprinkle with sea salt.
From Shawnie's class “Tuscan Farmhouse Feast” (also taught in La Dolce Vita: An Italian Feast)
