Valentine's Day Menu: Marcie Turney's Salted Caramel Budino

Salted Caramel Budino

Say what you will about aphrodisiacs such as oysters, figs and dark chocolate, but Marcie Turney’s salted caramel budino with chocolate cookie crust, vanilla caramel and sea salt from the Barbuzzo menu works all sorts of magic.  

For the salted caramel:

•  1/4 cup heavy cream

•  1/4 vanilla bean or 1/2 teaspoon pure vanilla extract)

•  1/4 cup granulated sugar

•  1 tablespoon light corn syrup

•  3 tablespoons water

•  2 tablespoons unsalted butter

•  1 teaspoon flaky sea salt such as Maldon

For the chocolate crust:

•
1 cup , plus 2 tablespoons chocolate cookie crumbs (such as Famous Chocolate Wafers or Oreo cookie crumbles)

 •  4 tablespoons unsalted butter, melted

•  1/4 teaspoon kosher salt

For the budino: 

•  1 ½ cups heavy cream

•  1 cup whole milk

•  1 teaspoon kosher salt

•  2 tablespoons grade B maple syrup

•  1/2 cup dark brown sugar

•  1/4 cup water

•  1 large whole egg

•  2 egg yolks

•  3 tablespoons cornstarch

To make the salted caramel: In a small saucepan add the heavy cream. Split and scrape the vanilla bean and add both the bean and the seeds to the cream. Bring the cream to a simmer and then remove from heat and cover with plastic. Set aside and allow to steep until needed.

In a heavy-bottomed sauce pot add the sugar, corn syrup and water, mix with your fingers to incorporate. Over medium high heat bring to a boil and swirl the pan to caramelize evenly. Do not stir! When the caramel has reached a rich amber color remove from the heat and slowly add the vanilla-cream mixture. Whisk to combine. Whisk in the butter and sea salt. Set aside to cool.

To make the chocolate crust: In a food processor pulse cookies until finely ground.

Mix 1 cup of the cookie crumbs, salt and melted butter.  Divide among 4 Mason jars and press chocolate-crust mixture down into an even layer.

To make the budino: In a large mixing bowl combine the heavy cream and milk, set aside.

In a medium saucepan combine maple syrup, brown sugar, water and salt and place over medium high heat and bring to a boil while occasionally stirring. Cook for 7 to 10 minutes until caramelized. Remove from the heat and whisk the cream mixture very slowly into the caramel. The mixture will steam and bubble, then the caramel will seize. Keep whisking until smooth. Return to the heat and bring to a boil, this will also smooth out the caramel.

In a mixing bowl, whisk the whole egg, yolks and cornstarch. While continuously whisking, slowly add the caramel mixture 1 cup at a time. Pour everything back into the saucepan and cook over medium heat while whisking until a thick pudding forms.

Pour the custard through a sieve to ensure the pudding is smooth. Cover with plastic wrap, push down onto the pudding to prevent a skin from forming and refrigerate for at least 2 hours. 

To assemble: In the Mason jars, push down the cookie crumb and melted butter mixture into a 1/4-inch layer.

Divide the pudding among the Mason jars. Add 2 tablespoons of the caramel to the jars. Sprinkle with a little sea salt and top with fresh whipped cream and sprinkle the reserved 2 tablespoons of cookie crumbs on top of the whipped cream. Makes 4 servings.