Traditionally a "budino" is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve! At our cooking school in Tuscany, we make both the orange and vanilla versions.
Try out the different orange or vanilla versions!
100 g (3 oz) sugar for the caramel
500 ml (1 pint) milk
4 eggs (of which you use 3 whole eggs and 1 yolk)
100 g (3 oz) sugar
A squeeze of lemon juice
A squeeze of orange juice (optional - but nice if you are using orange rind instead of vanilla)
1 vanilla bean OR 2 strips of orange rind
Caramelise the sugar with a few (we use 7) drops of lemon juice, by putting the sugar in a heavy-bottom pan on a low-medium heat and mixing until a caramel has formed.
Before turning off the heat, add 2 teaspoonfuls of orange juice (optional).
Place all of this in a 1.5 pint (0.7 litres) mould.
Gently heat the milk, adding either a split vanilla pod or the orange rind.
Beat the 3 whole eggs and 1 yolk with the sugar.
Continue beating, adding the milk with the vanilla bean/orange rind removed (but if using vanilla, add the seeds to the milk).
Pour the mixture in the mould, filtering with a sieve.
Cook in a bain marie in the oven for 1 hour at 130°C/265°F.
https://organictuscany.org/recipes/wp-content/uploads/budino1.jpg300530Riccardohttps://organictuscany.org/wp-content/uploads/2015/01/organictuscanylogo3-300x200.pngRiccardo2010-04-05 22:54:232016-07-16 10:51:49Budino ~ Italian Crème Caramel