Recipe courtesy of Kardea Brown
Salted Honey Budino with Honeycomb
Getting reviews...
- Level: Intermediate
- Total: 6 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 6 servings (5 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 0 g
- Sugar
- 67 g
- Protein
- 8 g
- Cholesterol
- 302 mg
- Sodium
- 597 mg
This is my take on an Italian dessert that is like American pudding or custard. Caramelized honey adds a deep but subtle floral sweetness and is balanced so well with salt. The real showstopper is my homemade honeycomb candy that takes this dessert over the top!
- Level: Intermediate
- Total: 6 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 6 servings (5 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 0 g
- Sugar
- 67 g
- Protein
- 8 g
- Cholesterol
- 302 mg
- Sodium
- 597 mg
Ingredients
Honeycomb:
Directions
Special equipment:
a candy thermometer- In a medium saucepan, heat the honey and salt over medium-low heat until bubbling. Cook until caramelized and deep golden brown, 9 to 10 minutes. Add the milk and heavy cream, then stir and heat until scalding hot, 6 to 7 minutes. The honey may seize up and crystalize at first, but it will dissolve as the mixture heats up.
- In a separate bowl, combine the egg yolks, cornstarch and vanilla paste. Add a ladleful to the yolk mixture and whisk vigorously. Continue adding the cream, one ladleful at a time, until thoroughly tempered. Add the yolk mixture back to the pot and cook until the mixture is thickened and coats the back of a spoon, 3 to 4 minutes. Remove from the heat.
- Pass the pudding through a fine-mesh sieve set over a medium bowl. Whisk in the butter one tablespoon at a time until fully melted. Cover the mixture with plastic wrap directly on the surface and chill until cool and set, at least 6 hours or up to 12.
- For the honeycomb: Line a sheet tray with parchment paper or a silicone liner. Combine the sugar, corn syrup, honey and 1/4 cup water in a heavy-bottomed saucepan. Swirl to moisten the sugar and heat over medium heat until bubbling. Cook, swirling occasionally, until the mixture reaches 290 to 300 degrees F, 6 to 8 minutes. Remove from the heat and vigorously whisk in the baking soda. (The mixture will foam up rapidly.) Quickly pour onto the sheet tray, spreading in an even layer.
- Allow to cool and harden completely, about 45 minutes. Break into pieces and use to garnish the budino. Store the remaining honeycomb in an airtight container for 3 to 4 days.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
