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It’ll be love at first...”

Culinary SOS
It’ll be love at first bite

NOELLE CARTER
Los Angeles Times
Modified: April 19, 2013 at 2:58 pm •  Published: April 19, 2013
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photo - The budino al caramello at Brunos Trattoria in Brea, California, is creamy caramel custard and rich chocolate ganache beautifully layered then topped with a dollop of whipped sour cream and a sprinkling of chopped toasted hazelnuts. (Glenn Koenig/Los Angeles Times/MCT)
The budino al caramello at Brunos Trattoria in Brea, California, is creamy caramel custard and rich chocolate ganache beautifully layered then topped with a dollop of whipped sour cream and a sprinkling of chopped toasted hazelnuts. (Glenn Koenig/Los Angeles Times/MCT)

Dear SOS: We had dinner one night at Brunos Trattoria in Brea, Calif. Although most of what we had was actually quite good, we fell in love at first bite with the budino al caramello (caramel pudding/chocolate ganache/whipped cream). Yes, it was so good that we would definitely be willing to go there just for that! Is there any way you could get that recipe?

Answer: Creamy caramel custard and rich chocolate ganache are beautifully layered in this dessert, then topped with a dollop of whipped sour cream and a sprinkling of chopped toasted hazelnuts. I’d have to agree — it is love at first bite. Brunos was happy to share its recipe, which we’ve adapted below.

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BRUNOS BUDINO AL CARAMELLO

1 hour, plus cooling and setting times. Serves 8

CARAMEL CUSTARD

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

Directions:

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.

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