Chocolate Budino (Creamy Italian Pudding)

5 from 2 votes

Chocolate Budino (Creamy Italian Pudding)

This easy Italian pudding budino is so rich and delicious, and so simple to make. This is my perfect make-ahead pudding as it can happily sit in the fridge before serving.

Prep Time30

Setting Time2

Total Time2 30

Course: Pudding

Cuisine: French/Italian

Servings: ramekins

Ingredients

65 g sugar
5 egg yolks
480 ml double cream
225 g dark chocolate chopped
1 tsp ⁠vanilla extract/paste
Pinch of flakey sea salt
Creme fraiche to serve

For the salted caramel sauce:

150 g light soft brown sugar
300 ml double cream
50 g unsalted butter

Instructions

To make the optional caramel sauce:

Add the butter, sugar and cream to a pan. Cook over medium heat until everything melts. Then turn the heat up slightly and let it bubble for 3 months. Once 3 minutes has passed, pour into a heatproof jug and leave to cool for 15 minutes.

To make budino:

Add the sugar and egg yolks to a large bowl. Whisk them together until pale and smooth.
Add the double cream to a medium saucepan and heat over medium heat until just beginning to simmer. Don't let it boil.
Slowly pour the hot cream into the whisked egg mixture, stirring as you pour.
Return the mixture to the pan and turn it down to low heat, stirring, until it thickens slightly and coats the back of a spoon.
Take it off the heat then pour in the chocolate, salt and vanilla. Stir to melt the chocolate. Once it's smooth, pour the mixture through a fine sieve just to remove any lumps.
Pour the mixture into ramekins or glasses, smooth out the top with the back of a spoon, then top with the salted caramel sauce (if making).
Chill in the fridge for at least 3 hours and up to overnight. They keep well for a few days in the fridge, covered in cling film.
Serve with a dollop of creme fraiche and some flakey sea salt.

Notes

Scroll up for a step by step guide on how to make budino.

To store: store covered in the fridge for up to 4 days.

To freeze: cover with clingfilm tightly and place in an airtight container. Freeze for up to a month. Thaw overnight in the fridge to defrost fully.

Make ahead: Make the budino up to 2 days in advance and store in the fridge. On the serving day, you can top with the caramel sauce and place back in the fridge, covered.

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