Budino is an Italian custard or pudding, and this one is destined for fall dinner menus.
The custard portion is super luscious, similar to acreme bruleein texture.
Its perfectly complemented by the spiced butterscotch, which lends some tartness to cut through the rich base.
Credit:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Add egg yolks, and stir until well combined.
Set egg yolk mixture aside.
Remove pan from heat.
Repeat 3 more times until about half of the cream mixture is combined with egg yolk mixture.
Boil, whisking constantly, 1 minute.
Remove from heat; whisk in butter and vanilla until well combined.
Pour mixture through a fine mesh strainer into a medium bowl, discarding cinnamon stick and any solids.
Divide mixture evenly among 4 (6- to 8-oz.)
widemouthed glass jars or ramekins, spreading into an even layer with the back of a spoon.
Wipe rims clean, if necessary.
Cover with plastic wrap, pressing it directly onto surface of custard to prevent a skin from forming.
Chill, covered, until set, about 2 hours.
Boil, stirring occasionally, until reduced to 1/4 cup, about 20 to 25 minutes.
Add butter to reduced cider; cook, stirring often, until completely melted, about 2 minutes.
Whisk in heavy cream; cook, whisking constantly, 1 minute.
Remove from heat; add cinnamon, vanilla, and salt.
(Mixture will thicken as it cools.)
Spoon 3 to 5 tablespoons butterscotch over each chilled budino, spreading as needed.
Just before serving, top each budino with whipped cream and an apple slice.
Stir warm butterscotch until cooled and thickened.
