Smooth and silky, this dessert is like an Italian love song
Budino is a rich and delicious chocolate pudding made with a classic Italian method. It boasts a heavenly texture — firm on the spoon, while being soft, smooth and silky, like an Italian love song. An intense chocolate flavor is balanced with just the right sweetness.
It’s topped with a barely whipped cream and chocolate shavings, elevating it to a whole new level of amazing. The word budino originally referred to a type of medieval sausage, similar to English blood pudding, according to culinary historians. Budino is Italian for custard or pudding. It can be variously flavored with chocolate, caramel, apple and butterscotch. Butterscotch is the most common and well known budino with a truly iconic version on the dessert menu at Pizzeria Mozza in Los Angeles.
8 ounces dark chocolate chips
6 large eggs
1⁄3 cup sugar
1 cup whole milk
1¼ cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon unsalted butter
¼ cup heavy cream
1⁄8 teaspoon vanilla extract
2 tablespoons shaved dark chocolate
Combine chips, salt and cayenne in a heat-proof measuring cup and set aside.
Separate eggs, reserving whites for another use.
Add sugar, milk and cream to egg yolks. Whisk thoroughly, until well combined.
Place the egg mixture in a skillet over medium or medium-low heat. Cook, stirring constantly with a silicone spoon until very hot and thick enough to coat the back of a spoon, about 5 minutes. (About 175 F on an instant-read thermometer.) Remove from heat.
Strain mixture through a sieve onto the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard is smooth and shines, about 2 minutes more. Add vanilla extract and butter, stir until butter is melted.
Pour warm custard sauce into 6 serving glasses. Tilt and rotate to coat the inside of the glass to make a ½-inch-high ring of chocolate. Cover with plastic wrap and refrigerate until completely chilled, at least 4 hours to overnight.
Combine cream and vanilla extract for topping in a bowl and whisk until thickened, making sure no peaks form. Spoon cream into glasses and tilt and swirl to coat inside a bit.
Garnish with shaved chocolate and serve.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.