Budino
A traditional creamy and smooth Italian pudding.
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Large Egg yolks
- 4 Tablespoons Cornstarch ((36g))
- 3 Cup Milk ((720ml))
- 1 Cup Heavy cream ((240ml))
- 1/2 Cup Sugar ((100g))
- 1 teaspoon Vanilla extract
- pinch of salt
- 1 Vanilla pod
- 1 1/2 cups heavy whipping cream ((360ml))
- 3 tablespoons powdered sugar
- 4 medium crushed cookies, use what you have at hand.
Instructions
- 1
Mix the egg yolk with the cornstarch in a medium bowl.
- 2
Remove the seeds from the vanilla pod. See recipe notes for full instructions.
- 3
In a medium saucepan, pour the milk, cream, sugar, salt, vanilla extract, vanilla seeds and the pod and cook over medium heat until the sugar dissolves and you notice small bubbles on the sides of the pan.
- 4
Pour about 1/2 cup of the warm milk mixture into the egg yolks mixture while constantly stirring.
- 5
Pour the egg yolks mixture into back into the milk mixture and cook on medium low while constantly stirring from the bottom of the pan, until the mixture is thick and coats the back of the spoon with out dripping off.
- 6
Run the hot mixture through a mesh sieve over a large measuring cup with a spout.
- 7
Divide the pudding between 4-6 individual serving dishes, and top each dish with plastic wrap tight over the surface of the pudding.
- 8
Refrigerate for minimum of 4 hours.
- 9
Whip the cream with the powdered sugar until thick.
- 10
Gently remove the platic wrap from the surface of the pudding and top with cream.
- 11
Sprinkle with crushed cookies, or shaved white chocolate and serve.