Light as a feather and complexly flavored, budino is Italian pudding and
is comforting and luscious. A perfect choice with which to break the
Yom Kippur fast, budino can be made ahead and garnished with shaved
chocolate, cocoa nibs, sweetened whipped cream and a sprinkle of sea
salt for crunch and palate opening pleasure.
3 cups whole milk, divided
1/4 cup cornstarch
3/4 cup (packed) dark brown sugar
5 large egg yolks
3 tablespoons unsalted butter
2 teaspoons dark rum
2 teaspoons vanilla extract
1 teaspoon kosher salt
Whisk half a cup of milk and cornstarch in a small bowl; set aside.
Heat remaining two and a half cups of milk in a small saucepan just to a
simmer; set aside.
2. To make caramel, stir sugar and three
quarters of a cup of water in a heavy saucepan over medium heat until
sugar dissolves. Increase heat; cook without stirring until an
instant-read thermometer registers 98-104 C.
3. Line a sieve with a double layer of
cheesecloth and set over a large pitcher. Whisk egg yolks in a large
bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk
in caramel. Return mixture to saucepan. Whisk constantly over medium
heat until mixture thickens and a thermometer registers 79 C, about
three minutes. Remove from heat; whisk in butter, rum, vanilla and salt.
Pour through prepared sieve.
4. Pour half a cup of budino in each dessert glass, jar or ramekin. Cover; chill until set, four to five hours.
Can be made 1 day ahead. Keep chilled.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.