Food and Recipes Desserts Puddings Apple-Cinnamon Budino 4.0 (1) 1 Review Budino is an Italian custard or pudding, and this one is destined for fall dinner menus. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Updated on November 6, 2024 Save Rate PRINT Share Close Photo: Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely Active Time: 1 hr 10 mins Total Time: 4 hrs 10 mins Servings: 4 Jump to recipe Budinos are like a dressed up pudding. The Italian dessert is made from a custard base, thickened with cornstarch, that is typically topped with whipped cream, sometimes a caramel sauce, and some sort of crunchy topping, such as crushed cookies. Playing with the format, this budino features a cinnamon-infused custard topped with a butterscotch made from reduced apple cider. It’s finished with whipped cream as usual, but for crunch we add a crisp apple slice instead of a crumble. The custard portion is super luscious, similar to a crème brûlée in texture. It’s perfectly complemented by the spiced butterscotch, which lends some tartness to cut through the rich base. Cook Mode (Keep screen awake) Ingredients Cinnamon Budino: 2 1/2 Tbsp. cornstarch 1/8 tsp. kosher salt 8 Tbsp. granulated sugar, divided 2 large egg yolks 1 1/2 cups half-and-half 3/4 cup heavy whipping cream 1 (2 1/2-inch) cinnamon stick 2 1/2 Tbsp. unsalted butter, cubed and softened 1 1/2 tsp. vanilla extract Apple-Cinnamon Butterscotch: 1 cup apple cider 1/2 cup (4 oz.) unsalted butter 3/4 cup packed light brown sugar 1/4 cup heavy whipping cream 1/2 tsp. ground cinnamon 1/2 tsp. vanilla extract 1/4 tsp. kosher salt Toppings: Sweetened whipped cream Thinly sliced unpeeled Fuji apples Directions Prepare the Cinnamon Budino: Whisk together cornstarch, salt, and 2 tablespoons of the sugar in a medium bowl. Add egg yolks, and stir until well combined. Set egg yolk mixture aside. Add half-and-half, cream, cinnamon stick, and the remaining 6 tablespoons sugar to a medium saucepan; bring to a simmer over medium, stirring occasionally. Remove pan from heat. Gradually add about 1/4 cup of the hot cream mixture to egg yolk mixture, whisking constantly until well combined. Repeat 3 more times until about half of the cream mixture is combined with egg yolk mixture. Whisk all of egg yolk mixture into cream mixture in saucepan; bring to a boil over medium, whisking constantly, 5 to 6 minutes. Boil, whisking constantly, 1 minute. Remove from heat; whisk in butter and vanilla until well combined. Pour mixture through a fine mesh strainer into a medium bowl, discarding cinnamon stick and any solids. Divide mixture evenly among 4 (6- to 8-oz.) widemouthed glass jars or ramekins, spreading into an even layer with the back of a spoon. Wipe rims clean, if necessary. Cover with plastic wrap, pressing it directly onto surface of custard to prevent a skin from forming. Chill, covered, until set, about 2 hours. Prepare the Apple-Cinnamon Butterscotch: Bring apple cider to a boil in a small saucepan over medium-high, 4 to 5 minutes. Boil, stirring occasionally, until reduced to 1/4 cup, about 20 to 25 minutes. Add butter to reduced cider; cook, stirring often, until completely melted, about 2 minutes. Add brown sugar; cook, stirring occasionally, until sugar has dissolved and entire mixture is bubbling, about 2 minutes. Whisk in heavy cream; cook, whisking constantly, 1 minute. Remove from heat; add cinnamon, vanilla, and salt. (Mixture will thicken as it cools.) Transfer butterscotch mixture to a medium heatproof bowl, and let cool until room temperature, about 3 hours (see tip below). Spoon 3 to 5 tablespoons butterscotch over each chilled budino, spreading as needed. (If butterscotch becomes too thick, microwave on HIGH for 10- to 15-second intervals, stirring after each interval, until butterscotch becomes slightly looser.) Just before serving, top each budino with whipped cream and an apple slice. Test Kitchen Tip To cool butterscotch faster, add warm mixture to a medium-size heatproof bowl (preferably metal); place in a larger bowl filled with ice water. Stir warm butterscotch until cooled and thickened. Rate It Print