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Caramel Budino with Sea Salt Caramel Sauce

PrintPrint Recipe
  • Yield: 6 servings
  • Prep Time: 0:25
  • Chill Time: 1 hour

Ingredients

  • Caramel Budino
  • 2/3 cup dark brown sugar
  • 2 tablespoons 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 Karo® Dark OR Light 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

Directions

  1. Blend sugar, corn starch and salt in a 2-quart saucepan.
  2. 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.
  3. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into bowl; refrigerate 20 minutes.
  4. 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.
  5. 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
  6. Recipe Tip: Make caramel sauce ahead give it time to cool also, place cookies in a resealable freezer bag and crush with rolling pin or other heavy object.

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print image

Caramel Budino with Sea Salt Caramel Sauce

  • Yield: 6 servings
  • Prep Time:  25 minutes
  • Chill Time: 1 hour

Ingredients

  • Caramel Budino
  • 2/3 cup dark brown sugar
  • 2 tablespoons 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
  • Sweetened whipped cream
  • Sea Salt Caramel Sauce
  • 3/4 cup brown sugar
  • 1/2 cup Karo® Dark OR Light 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

Directions

  • 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
  • Recipe Tip: Make caramel sauce ahead give it time to cool also, place cookies in a resealable freezer bag and crush with rolling pin or other heavy object.