Brunos' budino al caramello
Brunos' budino al caramello
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, plus cooling and setting times | Serves 8
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 1 In 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 2 In 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.

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