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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)

class="krtText">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.

3. Temper 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.

4. Strain the mixture and pour into 8 glasses. Chill, uncovered, until the custard is set, at least 4 hours.

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CHOCOLATE GANACHE AND BUDINO AL CARAMELLO

1 cup heavy cream

8 ounces bittersweet (preferably 55 percent) chocolate, finely chopped

8 prepared caramel custards

Whipped sour cream, for garnish

Toasted hazelnuts, chopped, for garnish

Directions:

1. Bring the cream to a boil and pour over the chopped chocolate, stirring occasionally until the chocolate is melted and the mixture is smooth. Set aside to cool.

2. Before serving, pour a layer (about 2 to 3 tablespoons, you may not use all of the ganache) over each set caramel budino, and top with a dollop of whipped sour cream and a sprinkling of chopped hazelnuts.

EACH SERVING

Calories 775

Protein 7 grams

Carbohydrates 53 grams

Fiber 2 grams

Fat 64 grams

Saturated fat 38 grams

Cholesterol 268 mg

Sugar 41 grams

Sodium 290 mg