6 to 8 servings
720 grams milk
90 grams yolks
150 grams sugar
22½ grams cornstarch
¼ tablespoon almond extract
½ tablespoon salt
45 grams butter
Whipped cream for garnish
Chocolate Shortbread (recipe follows)
113 grams butter
80 grams sugar
3 grams salt
130 grams flour
42½ grams cocoa powder
.75 grams baking soda
- Make the almond budino: Pour 1 cup milk and cornstarch in medium bowl, and whisk until combined.
- In separate bowl combine sugar and egg yolks, and whisk together until smooth and pale.
- Pour remaining milk into medium pot and heat until just about to simmer, then slowly ladle 1½ cups milk into egg mixture, a little at a time whisking constantly to keep eggs from scrambling.
- Reduce heat to low, and then slowly pour egg mixture into pot of remaining milk, whisking constantly. Add cornstarch and milk mixture to pot while continuing to whisk then stir every 3 minutes until mixture is thick enough to coat the back of a spoon.
- Remove pot from heat, add almonds extract and butter, and mix until butter is melted. Strain custard, and pour into desired serving dishes. Cover, and place in refrigerator until set about 4 hours, preferably overnight.
- To serve, sprinkle budino with crumbled chocolate shortbread and top with a dollop of whipped cream.
- Make the chocolate shortbread: Preheat oven to 325 degrees.
- Cream together butter, sugar, and salt in stand mixer fitted with a paddle attachment.
- In a separate bowl, whisk to combine remaining ingredients, and then add to mixer. Mix until dough forms.
- Place on lightly floured work surface, and roll until ¼-inch thick. Place on parchment lined sheet pan, and bake 10 to 12 minutes.
- Let cool then break into pieces, and store in sealed container.
Chef note: The recipe uses grams, because weight is always a more precise and consistent measurement than volume.
Recipe ByExecutive chef Michael Perez of Indaco in Charleston