Ingredients: |
Ingredients: Cookie Crust:
1 c. finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
2 T. unsalted butter, melted
1/8 tsp. kosher salt
Budino:
3 c. whole milk, divided
1/4 c. cornstarch
3/4 c. (packed) dark brown sugar
5 large egg yolks
3 T unsalted butter
2 tsp. dark rum
1 tsp. kosher salt
Salted Caramel Sauce:
3/4 c. plus 2 T. heavy cream, divided
1/2 vanilla bean, split lengthwise
1/2 c. sugar
2 T. light corn syrup
4 T. (1/2 stick) chilled unsalted butter, cut into 1/2' cubes
1/4 tsp. kosher salt
Lightly sweetened whipped cream
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Directions: |
Directions:Cookie Crust:
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 of eight 8-ounce mason jars or ramekins.
Budino:
Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°F–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, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°F, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. Can be made 1 day ahead. Keep chilled.
Salted Caramel Sauce:
Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.
Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each. |
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