My first budino was a meyer lemon version. I later adapted it to regular lemons and now I've converted this versatile little recipe into a chocolate variety. A budino is typically a sweet Italian dish that's somewhere between a cake and a custard. Cooked in a water bath, the top is light and airy like sponge cake, while the bottom hides a custard layer of awesomeness. The process is simple, just follow the steps and enjoy the surprising results. With one little recipe, you've got endless varieties of dessert!
Adapted from Craig Stoll's recipe, Chef & Co-owner of Delfina, San Francisco.
- 1/2 cup plus 2 tablespoons sugar
- 3 large eggs, separated
- 1/4 cup all purpose flour
- 4 oz. 60% cocoa bittersweet chocolate, melted
- 3/4 cup plus 2 tablespoons whole milk
- 1/4 teaspoon kosher salt
Preheat oven to 350 F. Spray eight 3/4 cup custard cups or ramekins with nonstick cooking spray. Combine 1/2 cup sugar, egg yolks, flour and melted chocolate in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into chocolate mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.