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!
Recipe | Salted Caramel Budino
Makes approx. 8
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)
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.
Spoon 2 tablespoons caramel sauce over each budino.
Top with whipped cream.
Sprinkle some of reserved cookie crumbs over each.