Although it sounds elegant, the Italian word budino literally means “pudding.” If you delve in, you’ll find shortbread crumbs and caramel in this one, giving each mouthful a delightful surprise. To sprinkle on top, you can save around 2 tablespoons of the smashed cookies.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 half-pint Mason jars or parfait glasses |
Ingredients
- ⅔ cup packed brown sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 egg yolks
- 2 cups milk
- 2 tablespoons butter, softened
- 1 ½ teaspoons vanilla extract, divided
- ½ cup crushed shortbread cookies (such as Lorna Doone®)
- 1 cup salted caramel sauce (such as Smucker’s® Simple Delight™), divided
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- ⅛ teaspoon flaky sea salt (such as Maldon®)
Instructions
- Mix together brown sugar, cornstarch, and salt in a saucepan.
- Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, for 1 minute. Remove from heat. Stir in butter and 1 teaspoon vanilla extract. Pour into another bowl; chill pudding for 20 minutes.
- Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. Layer 1/4 cup pudding, 1 tablespoon caramel sauce, and 1/4 cup additional pudding into each jar. Chill for 30 minutes or up to 1 day.
- Beat together cream, white sugar, and remaining 1/2 teaspoon vanilla extract with an electric mixer in a chilled bowl until soft peaks form. Cover and chill.
- Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with sea salt.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 427 mg |
| Sugars | 33 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This did not set. I always follow the authors directions to a “T” whenever I make something the first time. I allowed it more time to set and it still would not set. Not sure what happened, but most custards are soft, and smooth, but never runny like this one.