Maple Budino Recipes

Steps:

• Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
• Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
• Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
• Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
• Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

Steps:

• Preheat oven to 300 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a 4 to 6 quart saucepan, bring maple syrup to a boil and cook over medium heat until thickened and reduced by about half, about 5 minutes. Remove from heat and whisk in cream, salt and vanilla.
• In a medium bowl, whisk together egg, yolks and brown sugar. Add about a third of the cream mixture, and whisk to blend. Pour into remaining cream mixture and whisk until well blended. Strain through a fine-mesh strainer. Divide evenly among six 8-ounce ramekins, and place in a deep metal baking or roasting pan (using a glass or ceramic pan may increase baking time). Carefully add enough boiling water to pan to come halfway up sides of ramekins. Cover pan securely with foil to seal it closed.
• Bake for 20 minutes, then rotate pan, release steam by lifting foil cover and replace foil securely. Continue baking - rotating pan, releasing steam and re-covering every 15 to 20 minutes - until custards are completely set around edges and slightly loose in centers, about an hour more.
• Remove pan from oven, remove foil and allow custards to come to room temperature in water bath. Remove from pan, cover each custard with plastic wrap (not touching surface) or a small plate and refrigerate for at least 30 minutes or up to 2 days before serving.

Steps:

• Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
• Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
• Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
• Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.
• Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
• Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.

Steps:

• In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.

Steps:

• Heat oven to 325F Heat both milks in saucepan just until they come to a simmer. Add the vanilla bean, sugar, syrup. and salt, whisking until uniform. In a medium bowl, beat eggs until pale yellow. Drizzle about 1/4 cup hot milk into the eggs, whisking the whole time. Once mixed, add another 1/4 cup milk and whisk. Once ,mixed, add the remainder of the milk and mix gently just until combined. Remove and discard vanilla bean. Pour into six 4-oz. ramekins. Carefully set the ramekins into large baking dish, adding enough boiling water to fill half way up the ramekins. Be careful not to splash water into custard. Place baking dish into oven and bake until budinos are set ( the center will still be jiggly), about 30-40 minutes. Once budfinos are cooked, immediately remover the ramekins from the hot waterbath. Let cool a few minutes then refrigerate at least 1 hour. Serve with maple syrup, a few flecks of salt. Garnish with berries and/or whipped cre4am if desired.