They say if at first you don’t succeed, try, try again. So, after a failed attempt at making salted caramel pudding a few weeks ago–and after eating all the not-quite-thickened portions myself, MOO–I gave it another go this afternoon. These little babies are heading over the river in their own little individual containers for a cookout with my family, so I’m not going to trick them out even further with caramel sauce and whipped cream as directed in the original recipe, but you sure can!
Let’s do this in steps to keep everything straight. I find it easier to follow this way.
BOURBON SALTED CARAMEL BUDINO
inspired by Marcie Turney’s recipe from Barbuzzo (Philadelphia, PA) via Bon Appetit
8 Nabisco’s Famous Chocolate Wafers, crush and set in jars (2 per serving)
1. In a small bowl, whisk and set aside:
½ cup whole milk
2 tablespoons cornstarch
2. In another small bowl, whisk and set aside:
3 egg yolks
3. In a small saucepan, combine and heat just to a simmer; then set aside:
½ cup whole milk
½ cup heavy cream
½ vanilla bean, scraped
4. Get ready to add at the end:
1/2 teaspoon Kosher salt
1 teaspoon Maker’s Mark
5. In a separate saucepan, stir to combine over medium heat till sugar dissolves:
1/3 cup light brown sugar
1/3 cup water
Increase heat; cook without stirring for approximately four minutes, then remove from heat. Now, here’s where we start moving quickly and combining the previous steps.
Slowly whisk hot milk mixture into eggs.
Whisk milk/eggs into milk/cornstarch.
Slowly whisk all the above into saucepan with caramel in it and cook over medium-high heat until it thickens, about 3 minutes.
Stir in 1/2 teaspoon salt and 1 teaspoon Maker’s Mark.
Pour through a fine-mesh sieve.
Pour 1/2 cup of budino over each chocolate-cookie lined jar.