Vanilla Budino: A Classic Italian Pudding

I always feel a little special when Budino appears on a dessert menu and everyone looks at me to translate. “Budino” simply means pudding in Italian, but this is no ordinary pudding. Made with egg yolks, it has a rich, silky texture that ,melts in your mouth, setting it apart from other custard and cream desserts like Malabi, or classic American Pudding.

I first discovered Budino through my mother-in-law, a descended of the Roman-Jewish community, who always kept little cups in her refrigerator. My version is slightly more indulging with a cloud of whipped cram and crushed cookies for the perfect contrast of creamy, light, and crunchy.

The Three Key Ingredients

When I developed this recipe, my goal was to create the perfect balance between richness and texture, I wanted a Budino that was silky and creamy, yet stable enough to hold its shape without relying on a thick, dense consistency. I found that these are the best ingredients to create the perfect yin and yan texture:

• Milk. Most recipes rely on heavy cream, and for good reasons. Its high fat content adds richness, flavor, and stability because it contains less water than milk. While testing, I found that using heavy cream alone produced a delicious Budino, but one that felt too rich and dense. Replacing part of the cream with milk, lightens the texture without sacrificing the silky, creamy consistency.
• Egg Yolks and Cornstarch. Egg yolks stabilizes the ingredients, like they are playing freeze and stay put, while the cornstarch thickness the mixture by soaking in some of the liquids. It is important to follow the amount the recipe calls because too much of wither means a dense pudding.
• Vanilla Bean. Use a real vanilla pod really makes a difference when it comes to flavor (and aroma), I did test the recipe using a vanilla extract and it is still delicious but the vanilla flavor is not as enhanced.

Flavoring Options

• Italian chocolate pudding: Add 4 ounces of melted dark chocolate after you mixed in the eggs and the mixture has thickened.
• Butterscotch Italian Budino: Replace the sugar with dark brown sugar for a butterscotch flavors.
• Caramel:  Add 1/2 of caramel, or homemade caramel to the warm cream, right before pouring it to the serving dishes.
• Citrus: Add the zest of one lemon or orange along with a teaspoon of citrus extract to the milk and cream mixture.
• Espresso: Dissolve 1-2 teaspoons of instant espresso powder in the milk for a coffee-flavored treat.

More Tips and Notes

• Use room temperature egg yolks, when cold, the temperature gap between them and the warm liquids might cause the yolks to curdle.
• After adding the eggs mixture whisk constantly and make sure to reach the bottom of the pan. This prevents lumps and ensures a smooth texture.
• Avoid Overcooking: Overcooking can cause the budino to become too thick or curdle. Remove from heat as soon as it thickens.
• Use a wooden spoon or a plastic spatula. Silver spoons might contain aluminum that when in contact with the egg yolks might turn the color to greenish-grayish.

Yields and Storing

This recipe yields about 4-6 servings, depending on the size of your dishes. Store in the refrigerator, covered, for up to 3 days, if not topped or mixed with other toppings.