In a medium-sized bowl, whisk together salt, cornstarch and ½ cup sugar. Add egg and yolks to the bowl and whisk to combine.
In a large saucepan over medium heat, bring cream, half-and-half and the remaining sugar to a simmer. Turn off heat and gradually ladle half of the hot cream mixture into the bowl of the egg yolk mixture. Whisk to combine after each ladle. Then, slowly return the egg and cream mixture into the saucepan.
Whisk constantly over medium heat and bring the mixture to a boil. Continue to whisk while boiling for two minutes. Remove from heat and whisk in butter. When the butter is fully incorporated, add vanilla and stir to combine.
Pour the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap and place the plastic wrap directly on the surface of the cream. Refrigerate for at least 3 hours or until the budino has cooled and set.
Serve chilled and top with fresh berries and whipped cream, or any other toppings of your choice.
In a medium-sized bowl, whisk together salt, cornstarch and 100 grams sugar. Add egg and yolks to the bowl and whisk to combine.
In a large saucepan over medium heat, bring cream, half-and-half and the remaining sugar to a simmer. Turn off heat and gradually ladle half of the hot cream mixture into the bowl of the egg yolk mixture. Whisk to combine after each ladle. Then, slowly return the egg and cream mixture into the saucepan.
Whisk constantly over medium heat and bring the mixture to a boil. Continue to whisk while boiling for two minutes. Remove from heat and whisk in butter. When the butter is fully incorporated, add vanilla and stir to combine.
Pour the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap and place the plastic wrap directly on the surface of the cream. Refrigerate for at least 3 hours or until the budino has cooled and set.
Serve chilled and top with fresh berries and whipped cream, or any other toppings of your choice.
Ugandan Pure Vanilla Extract
