Caramel Budino with Salted Caramel Sauce


by: Foodness Gracious

A rich creamy layered dessert with multiple flavors and textures.


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serves: 8

Cookie crust:

1 cup of finely chopped chocolate cookie crumbs

2 tbsp melted butter

pinch A tiny of kosher salt


3 cups whole milk divided

1/4 cup cornstarch

3/4 cup packed dark brown sugar

5 large egg yolks

3 tbsp melted butter

2 tsp dark rum

1 tsp kosher salt

Salted Caramel Sauce:

3/4 cup plus 2 tbsp heavy cream

1/2 vanilla bean split

1/2 cup sugar

2 tbsp light corn syrup

4 tbsp chilled unsalted butter

1/4 tsp kosher salt

Some lightly sweetened whipping cream

Nutrition Facts
Caramel Budino with Salted Caramel Sauce

Servings Per Recipe: 8

Amount per Serving

Calories: 448

  • Total Fat: 24.1 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 167.4 mg
  • Sodium: 549.5 mg
  • Total Carbs: 53.4 g
  •     Dietary Fiber: 0 g
  •     Sugars: 38.7 g
  • Protein: 5.9 g

how is this calculated?

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1.  Mix cookie crumbs, butter and salt in a bowl. Set aside 2 tbsp for garnishing at the end. Press some of the cookie mix into the base of your chosen dishes, remember small is good as it's very rich.

2.  Whisk 1/2 cup of milk and the cornstarch in a small bowl and set aside. Heat remaining 2 1/2 cups of milk just to a slight simmer and set aside. To make caramel, stir the brown sugar and 3/4 cup in a heavy pan over a medium heat until sugar dissolves. Increase heat and cook without stirring until a thermometer reads 210-220.

3.  Whisk egg yolks in a bowl . Gradually whisk in hot milk very slowly and then cornstarch mixture followed by the caramel. Return mixture to the heat and whisk constantly over a medium heat until mixture thickens and the thermometer reads 175, about 3-4 minutes. Remove from heat and whisk in the butter, rum and salt. Pour enough pudding mix over the cookie crust in each dish leaving about 2 inches from the top. Chill until set, can be made ahead.

4.  For the salted caramel sauce- Place cream in a small jug and scrape in seeds from the vanilla bean, add the bean and set aside. Stir sugar, corn syrup and 2 Tbsp of water in a heavy pan over med heat and boil occasionally swirling the pan until a deep amber color appears, 5-6 minutes. Remove from the heat and add the vanilla cream (take out the bean if it's still in there) . Whisk over a medium heat until smooth and thick, about 2 minutes. Remove and whisk in butter and salt. Let cool slightly.

5.  When ready to serve spoon some of the sauce onto the pudding which should be jiggly and set, top with a dollop of whipped cream and sprinkle with some cookie crumbs saved from the beginning

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