Voice of the Restaurant Industry
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Lately I have become familiar with a popular dessert called Budino, which is Italian for pudding. These famous Italian puddings are served at Barbuzzo in Philadelphia, and although I have never been to this restaurant, I have heard so much about this dessert. Bon Appetite came out with a similar recipe recreating Budino and I have been eager to try it ever since it was brought to my attention.
After skimming over the recipe I found that the recipe has a few problems. First of all, the recipe calls for individual portions in mason jars, which my family couldn’t possibly eat all of in one sitting. Secondly, it calls for two different caramels to be made, one in pudding form and one as a salted caramel sauce. I am a big fan of homemade products, but when it comes to caramel I absolutely refuse to make it from scratch! Caramel is so temperamental that one wrong move can ruin the entire product. Also, while in high school, I accidentally poured boiling caramel onto my arm and got a third degree burn. The massive scars that remain have prevented me from wanting to ever make caramel again. As a result I was forced to make some changes!
I wanted to make Budino for my mom’s birthday because of our Italian themed feast. When trying to entertain a large dinner party, often I believe the easier the better. It’s nearly impossible to make delicious appetizers, main dishes and desserts from scratch. Especially because for this particular event we made homemade pasta, an incredibly time consuming task! For dessert on the other hand, I wanted to make it really easy for myself, and making Budino from scratch was not going to be easy. Thus I cut some corners and made a few layers out of packaged food. This move is totally against my norm, but in this case I wanted to save time. I can tell you one thing, the dessert still turned out well and tasted delicious. Enjoy this week’s Nourishing Mondays recipe.
White Chocolate Budino Pie
1 package Oreos
¼ cup butter
¼ cup sugar
2 packages white chocolate pudding
4 cups milk
1 cup caramel sauce
1 TBS sea salt
1 cup whipping cream
¼ cup powdered sugar
Preheat the oven to 350 degrees. Spray a 10” pie pan with oil or butter. Crush cookies in a food processor until they are fine crumbs. Then mix in butter and sugar until large crumbs start to form. Press into the bottom and sides of the pan and bake for 15 minutes. Let cool completely in the refrigerator.
In the meantime make the pudding according to the packaged directions. After the pudding has set completely, pour it into the piecrust.
Before serving, mix the cup of caramel with the salt. Add more or less salt based on your preference (I like my caramel very salty). Spread the caramel evenly over the pudding.
Beat the whipping cream until soft peaks form, and then add the sugar. Beat this until stiff peaks form and spread it evenly over the pie. Top the whipped cream with shaved chocolate, serve and enjoy!
(Photo Source: Monica Smith-Acuna)