Caramel Budino with Sea Salt Caramel Sauce
Blend sugar, corn starch and salt in a 2-quart saucepan. Beat egg yolks in a bowl; add milk and mix well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Ingredients
Caramel Budino:
- 2/3 cup dark brown sugar
- 2 tablespoons Fleischmann's® Corn Starch
- 1/4 teaspoon salt
- 2 egg yolks
- 2 cups whole milk
- 2 tablespoons butter, softened
- 1 teaspoon pure vanilla extract
- About 1 cup chilled Sea Salt Caramel Sauce
- 8 chocolate sandwich cookies, crushed (about 1 cup)
- Sweetened whipped cream
- Sea Salt Caramel Sauce
- 3/4 cup brown sugar
- 1/2 cup Crown® Golden or Lily White® Corn Syrup
- 2 tablespoon butter
- 1/2 cup whipping cream OR canned coconut milk
- 1/2 teaspoon sea salt fine grind
- 1 teaspoon pure vanilla extract
Method
Blend sugar, corn starch and salt in a 2-quart saucepan.
Beat egg yolks in a bowl; add milk and mix well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into bowl; refrigerate 20 minutes.
Place cookie crumbs in bottom of 6 jars or dessert bowls. Layer pudding and Sea Salt Caramel Sauce. Top with whipped cream and a drizzle of Sea Salt Caramel Sauce. Refrigerate at least 30 minutes or until ready to serve.
Sea Salt Caramel Sauce: Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla
