Budino, A Classic Italian Pudding (2024)

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What is Budino?

Pudding. Budino translates to pudding in Italian, and it has a smooth, creamy texture that melts in the mouth. Similar to Corentti, which differs from Croissants by including eggs, this decadent dessert achieves its velvety texture from the addition of egg yolks, setting it apart from many pudding recipes like this Malabi and the traditional American pudding. It is great for both dinner party or an afternoon treat.

I first was introduce to this delicious dessert by my Mother In Law, a descendants to the Roman Jews, who used to fill my fridge with small cups of this sweet Italian dish (so its make-ahead dessert). I tweaked the recipe, added some (or a lot) of whipped cream and some crushed Jewish Biscotti Cookies, or simple tea biscuits like the ones I used to make this Biscuit Cake, and now sharing it. Because like good music, and good books, good recipes are for sharing.

For more Italian and custardy desserts check out this Torta Tenerina, and this Italian Tiramisu.

Ingredients

For the Pudding

• Whole milk, you can also use reduce fat.
• Heavy cream.
• Granulated sugar.
• Egg yolks. best if at room temperature.
• Corn starch.
• Vanilla extract (or another flavoring option).
• Pinch of salt.
• One vanilla pod. Or vanilla bean paste.

For the Toppings

• Heavy cream.
• Powdered sugar.
• Add a tablespoon of Brown Milk Powder for a deep brown butter flavor.
• Your choice of crumbled cookies, optional.

Flavoring Options

• italian chocolate pudding: Add 4 ounces of melted dark chocolate after you mixed in the eggs and the mixture has thickened.
• Butterscotch Italian Budino: Replace the sugar with dark brown sugar for a butterscotch flavors.
• Caramel:Add 1/2 of caramel, or homemade caramel to the warm cream, right before pouring it to the serving dishes.
• Citrus: Add the zest of one lemon or orange along with a teaspoon of citrus extract to the milk and cream mixture.
• Espresso: Dissolve 1-2 teaspoons of instant espresso powder in the milk for a coffee-flavored treat.

Step-by-Step Instructions

1. In a medium bowl, mix the egg yolks and cornstarch and mix until smooth and lump free. In a medium saucepan pour the milk, cream sugar, vanilla extract and the seeds of one vanilla pod, and the pod.
2. Cook over medium heat until the sugar dissolved and you notice small bubbles around the sides of the pan.
3. Pour about 1/2 cup of the warm milk mixture into the egg yolks mixture while stirring, then pour the yolks mixture back to the pan.
4. Cook over medium-low heat while constantly stirring until the mixture has thickened and it coats the back of the spoon without dripping off.
5. Run the hot liquid through a fine-mesh strainer over a large bowl, or a large measuring cup with a spout.
6. Divide the hot custard between your serving dishes, leaving some space for the cream and toppings.
7. Cover each dish with a plastic wrap tight on the surface of the pugging, and refrigerate for at least 4 hours, preferable over night.

Topping and Serving

1. Whip the whipped cream and powdered sugar until thick.
2. Gently remove the plastic wrap from the top of the pudding, and top with the cream.
3. Sprinkle some crushed cookies and serve.

Tips

• After adding the eggs mixture whisk constantly and make sure to reach the bottom of the pan. This prevents lumps and ensures a smooth texture.
• Avoid Overcooking: Overcooking can cause the budino to become too thick or curdle. Remove from heat as soon as it thickens.
• Use a wooden spoon or a plastic spatula. Silver spoons might contain aluminum that when in contact with the egg yolks might turn the color to greenish-grayish.

Yields and Storing

This recipe yields about 4-6 servings, depending on the size of your dishes. Budino can be stored in the refrigerator, covered, for up to 3 days, if not topped or mixed with other toppings.

Budino Recipe

A traditional creamy and smooth Italian pudding.