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Creamy Italian Budino with Caramel & Sea Salt (Easy Dessert)

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This creamy Italian budino with caramel and sea salt is a rich, silky custard dessert that’s surprisingly easy to make. It’s the perfect make-ahead treat that tastes like it came from a fancy Italian pastry shop.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup cornstarch (30 g)
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup granulated sugar (200 g)
  • 1/4 cup water (60 ml)
  • 1/2 cup heavy cream (120 ml)
  • 3 tablespoons unsalted butter (42 g)
  • 1/2 teaspoon flaky sea salt
  • Whipped cream (optional)
  • Extra flaky sea salt (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Arrange your ramekins in a baking dish large enough to hold them without touching. Boil a kettle of water for the water bath later.
  2. In a heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water. Stir gently just until the sugar is moistened. Place the pan over medium heat and let it cook without stirring. Swirl the pan occasionally if needed, but do not stick a spoon in there—it can cause the sugar to crystallize. Cook until the mixture turns a deep amber color, about 8 to 10 minutes. Watch carefully; caramel goes from perfect to burnt very quickly. Once it reaches that rich amber shade, remove the pan from heat. Caref…
  3. In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, and the pinch of salt. Slowly whisk in the whole milk until smooth. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble, about 5 to 7 minutes. It should feel like thick pudding when you lift the whisk.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This tempers the eggs so they do not scramble. Then pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, for another 2 to 3 minutes until it is very thick and smooth. Remove from heat and stir in the vanilla extract.
  5. Divide the caramel sauce evenly among your ramekins, about 2 tablespoons per ramekin. It will seem like a lot, but trust me. Pour the custard evenly over the caramel. Do not stir—the layers will separate naturally as they bake, creating that beautiful caramel bottom.
  6. Place the filled ramekins in the baking dish. Carefully pour hot water from your kettle into the baking dish until it reaches halfway up the sides of the ramekins. Be careful not to splash water into the custards. Bake for 35 to 45 minutes, until the edges are set but the centers still jiggle slightly when you gently shake the ramekin. The internal temperature should reach about 170°F (77°C) if you are using a thermometer.
  7. Carefully remove the ramekins from the water bath. Let them cool on a wire rack for about 30 minutes, then cover each with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time is crucial—it sets the texture and allows the flavors to meld.
  8. To serve, run a thin knife around the edge of each ramekin. Place a plate upside down on top, then flip everything over. The budino should slide out with the caramel pooling on top. If it sticks, give the ramekin a gentle shake. Sprinkle with additional flaky sea salt and add a dollop of whipped cream if you like.

Notes

Do not rush the caramel. Whisk constantly when making the custard. Trust the jiggle when checking doneness. Chill overnight if possible for best texture. Use good flaky sea salt like Maldon.

Nutrition

Keywords: budino, Italian dessert, caramel, sea salt, custard, easy dessert, make-ahead dessert

Find it online: https://bouncybowl.com/creamy-italian-budino-with-caramel-and-sea-salt-easy-dessert/