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New Petite Desserts For Holiday Entertaining by Culinary Capers

Our Pastry Chef Kim and her team have created a collection of new decadent sweets for the holiday entertaining season.   Below is a sneak peak of some of our favourite petite treats  from our winter menu that are sure to be a hit on your festive party menu.   We’ve included a recipe for the Salted Caramel Budino which Kim has adjusted for the home baker.  Enjoy!

Petite Chocolate Peanut Butter Tart
chocolate pastry, peanut butter mousse, dark chocolate ganache, peanut butter brittle
Chocolate Cherry Whisky Spoon with chocolate whisky cake, whisky infused cherry and mascarpone cream
Sticky Toffee Pudding Spoon with vanilla bean cream
Petite Cheddar Apple Caramel Pie
Petite Cheddar Apple Caramel Pie
cheddar pastry, spiced apple filling, caramel, Maldon sea salt


Salted Caramel Budino

Recipe | Salted Caramel Budino
Makes approx. 8

Cookie Crust
1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers – about 20 cookies)
2 Tbsp unsalted butter, melted
1/8 tsp kosher salt

3 cups whole milk, divided
1/4 cup cornstarch
3/4 cup (packed) dark brown sugar
5 large egg yolks
3 Tbsp unsalted butter
2 tsp brandy
1 tsp kosher salt

Salted Caramel Sauce
3/4 cup plus 2 tablespoons heavy cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
2 Tbsp light corn syrup
4 Tbsp (1/2 stick) chilled unsalted butter, cut into 1/2″ cubes
1/4 tsp kosher salt

Lightly sweetened whipped cream (with vanilla and icing sugar)

Cookie Crust
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 small glass.

Whisk 1/2 cup milk and cornstarch in a small bowl, set aside.
In a small saucepan, heat remaining 2 1/2 cups milk just to a simmer and set aside.
To make caramel – stir brown sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves.
Increase heat and cook without stirring until an instant-read thermometer registers 210°–220°F.
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 and then milk/cornstarch mixture.
Slowly whisk in caramel.
Return mixture to saucepan and whisk constantly over medium heat until mixture thickens and a thermometer registers 175°F, about 3 minutes.
Remove from heat, whisk in butter, brandy and salt.
Pour through the prepared sieve over pitcher.
Pour 1/2 cup budino over crust in each jar. Cover and chill in the fridge until set, about 4 to 5 hours.
(Can be made 1 day ahead. Keep chilled.)

Salted Caramel Sauce
Place cream in a small pitcher.  Scrape seeds from vanilla bean and add to cream. Set aside.
In a heavy saucepan stir sugar, corn syrup and 2 tablespoons water over medium heat until sugar dissolves.
Increase heat to medium-high and boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 5 to 6 minutes.
Remove from heat and gradually add vanilla cream (mixture will bubble vigorously).
Whisk over medium heat until smooth and thick, about 2 minutes.
Remove from heat and whisk in chilled butter and salt.
Strain through a sieve into a heatproof bowl.  Let cool slightly at room temperature.

To Assemble
Spoon 2 tablespoons caramel sauce over each budino.
Top with whipped cream.
Sprinkle some of reserved cookie crumbs over each.


Desserts by Kim Collishaw, Pastry Chef at Culinary Capers Catering
Photo:  John C. Watson | imps.ca

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