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Caramel Budino with Sea Salt Caramel Sauce

  • Intermediate
  • 6 servings
  • 35 min
Baking Success Or Baking Mess


Caramel Budino
2/3 cup dark brown sugar
2 tablespoons Fleischmann's® Corn Starch
1/4 teaspoon salt
2 egg yolks
2 cups whole milk
2 tablespoons butter, softened
1 teaspoon pure vanilla extract
About 1 cup chilled Sea Salt Caramel Sauce
8 chocolate sandwich cookies, crushed (about 1 cup)
Sweetened whipped cream
Sea Salt Caramel Sauce
3/4 cup brown sugar
1/2 cup Crown® Golden or Lily White® Corn Syrup
2 tablespoon butter
1/2 cup whipping cream OR canned coconut milk
1/2 teaspoon sea salt fine grind
1 teaspoon pure vanilla extract


Blend sugar, corn starch and salt in a 2-quart saucepan.

Beat egg yolks in a bowl; add milk and mix well. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into bowl; refrigerate 20 minutes.

Place cookie crumbs in bottom of 6 jars or dessert bowls. Layer pudding and Sea Salt Caramel Sauce. Top with whipped cream and a drizzle of Sea Salt Caramel Sauce. Refrigerate at least 30 minutes or until ready to serve.

Sea Salt Caramel Sauce: Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla

Recipe Tip: Make caramel sauce ahead give it time to cool also, place cookies in a resealable freezer bag and crush with rolling pin or other heavy object.

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