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Desserts

Brunos' budino al caramello

Brunos' budino al caramello
Glenn Koenig / Los Angeles Times

Dear SOS: We had dinner one night at Brunos Trattoria on Birch Street in downtown Brea. Although most of what we had was actually quite good, we fell in love at first bite with the budino al caramello (caramel pudding/chocolate ... Read more

Total time: 1 hour, plus cooling and setting times | Serves 8

Caramel custard

  • 2 3/4 cups heavy cream
  • 1 1/4 cups milk
  • 1 egg plus 3 egg yolks
  • 1/4 cup cornstarch
  • 7 tablespoons water
  • 1 cup brown sugar
  • 1 1/2 teaspoons kosher salt
  • 4 1/2 tablespoons butter
  • 3/4 ounce hazelnut liqueur
  • 2 teaspoons clover honey

Step 1In a bowl, stir together the cream and milk. In a separate metal bowl or double-boiler insert, whisk together the egg, egg yolks and cornstarch.

Step 2In a heavy-bottomed pan, combine the water, sugar and salt, and cook over medium-high heat, stirring occasionally, until amber in color (careful not to burn), 2 to 3 minutes. Add the cream and milk mixture, and gently simmer for 5 to 7 minutes.

Step 3Temper the eggs: Slowly whisk the cream mixture into the eggs to form a custard base. Place the egg base over pan of simmering water (double boiler) and gently cook until the mixture is thickened and coats the back of a spoon (it should have a warm pudding consistency), 6 to 8 minutes. Whisk in the butter, liqueur and honey.

Step 4Strain the mixture and pour into 8 glasses. Chill, uncovered, until the custard is set, at least 4 hours.

Chocolate ganache and budino al caramello

  • 1 cup heavy cream
  • 8 ounces bittersweet (preferably 55%) chocolate, finely chopped
  • 8 prepared caramel custards
  • Whipped sour cream, for garnish
  • Toasted hazelnuts, chopped, for garnish

Step 1Bring the cream to a boil and pour over the chopped chocolate, stirring occasionally until the chocolate is melted and the mixture is smooth. Set aside to cool.

Step 2Before serving, pour a layer (about 2 to 3 tablespoons, you may not use all of the ganache) over each set caramel budino, and top with a dollop of whipped sour cream and a sprinkling of chopped hazelnuts.

Note: Adapted from Brunos Trattoria in Brea.

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