Salted Caramel Budino!

Salted Caramel Budino is a pudding like dessert with two layers and a topping. I first had this delicious dessert at North in Kierland Commons, Scottsdale, Arizona on my 2nd Blogaversary. The food is fantastic, atmosphere is electric and the service is "just right"! My two favorite things on the menu.... the Braised Rib and the Salted Caramel Budino. I would go as far to say, this is my favorite dessert ever!



I decided to make this for my family while we were vacationing in Canada the largest supplier of Maple syrup in the world! Perfect! A little history- Maple syrup was first collected and used by the indigenous peoples of North America. The practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for about three-quarters of the world's output.

I ordered the 8 ounce wide mouth mason jars on Amazon with Prime shipping. I just love the little squatty jar look, with this dessert, looks so cute!

Salted Caramel Budino


Pudding Ingredients-

2 T Pure maple syrup, grade B preferably
1/2 c. dark brown sugar, packed
1/4 c. water
1 tsp. kosher salt
2 1/2 c. half and half milk
1 large egg and 2 large egg yolks 
3 T. cornstarch


In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half and half until smooth.



In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple syrup and brown sugar mixture in a slow thin stream. 

Pour the mixture through a fine mesh strainer into a saucepan, return to heat, whisking constantly, until it thickens to a pudding like texture, about 5 minutes.

 Divide the pudding into six 8 ounce ramekins or the wide mouth mason small mason jars.

Cover and refrigerate at least 2 hours or overnight. 

Vanilla Caramel-

1/4 c. granulated sugar
1 T. light corn syrup
3 T. water
1/4 c. heavy whipping cream
2 T. unsalted butter
1 tsp. sea salt
1 tsp. pure vanilla (I used Mexican)

1. In a heavy saucepan, bring the sugar, water and corn syrup to a boil over high heat, swirling the pan (not stirring) to caramelize evenly. When the caramel reaches a dark amber color(about 3 minutes), remove from the heat and carefully add the cream9careful the mixture will foam up).

2. Add butter, sea salt and vanilla and whisk to combine.

3. Cool and set aside.

*Make sure your pan is large enough, as the caramel will foam up when you add the cream.

Whipped Creme Fraiche-

1 container of creme fraiche
2 T. confectioners sugar
1 tsp. vanilla extract 

1. Place all the ingredients into a bowl and mix with a hand mixer until combined and whipped.

Let's put it together-

Remove the mason jars from the refrigerator. Sprinkle a pinch of sea salt on top of each pudding. Using a tablespoon divide the caramel on top of each pudding. Place a dollop of the whipped creme fraiche on top and serve! 

 

My daughter Holly enjoying her Salted Caramel Budino!

My vacation was amazing in Whistler! The sun and snow made for perfect skiing!  I so hated leaving my Grand children, however, they will all be visiting me in Scottsdale soon!

I couldn't resist posting these cuties, my Grandchildren in Whistler! Folklore says, if you catch a leprechaun he will give you his pot of gold in return for his freedom....I think this leprechaun is our treasure!