Caramel budino

Caramel budino

By
From
Little Italy
Makes
10
Photographer
Jacqui Melville

This is the Italian version of a crème caramel. For a special twist, top each with chocolate curls for a little extra indulgence.

Budino

Ingredients

Quantity Ingredient
500ml whole milk
1 vanilla pod, seeds scraped out
3 tablespoons espresso
3 large eggs
1 large egg yolk
100g golden caster sugar

Caramel

Quantity Ingredient
225g golden caster sugar
3 tablespoons marsala

Method

  1. Preheat the oven to 140°C.
  2. Begin the budino by heating the milk, vanilla seeds and espresso in a pan until it nearly comes to a simmer. Place the eggs, extra yolk and sugar into a bowl and whisk until pale, then gradually whisk in the warm milk until combined.
  3. Next make the caramel: put the sugar and 3 tablespoons of water into a deep saucepan. Allow the sugar to melt and turn a deep golden colour; do not stir. Remove from the heat and carefully add the marsala, standing back as it will splatter a little. While the caramel is still warm, divide it between 10 x 90 ml mini pudding moulds.
  4. Place the moulds into a roasting tray. Fill the tray with hot water until the water reaches 2 cm up the side of each mould. Place carefully into the oven and cook for 40 minutes, or until the custard is just set.
  5. Leave to cool, then refrigerate for 2–3 hours or overnight. The longer you leave them the more caramel will release when they are unmoulded. When you are ready to serve, unmould them by running a sharp knife around the edges of each mould, then pressing them gently with your fingers to loosen. Tip each over on to a plate and allow the caramel sauce to flow around.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
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small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
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