Caramel Budino With Salted Caramel Sauce
- 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
- 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
- 1 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 vanilla bean, split lengthwise
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
- 1/4 teaspoon kosher salt
- Lightly sweetened whipped cream
- Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.
- Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until thermometer reads 210u0b0F-220u0b0F.
- 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 an instantread thermometer registers 175u0b0F, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
- Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4-5 hours. DO AHEAD:
- Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
- Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in cold butter and salt. Strain into a heatproof measuring cup. Let cool slightly.
- Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.
ground chocolate, unsalted butter, kosher salt, milk, cornstarch, brown sugar, egg yolks, unsalted butter, dark rum, kosher salt, heavy cream, vanilla bean, sugar, light corn syrup, butter, kosher salt, whipped cream
Taken from www.epicurious.com/recipes/food/views/caramel-budino-with-salted-caramel-sauce-367132 (may not work)