Caramel Budino with Salted Caramel Sauce
Decadent rum-infused custard layered over a dark chocolate cookie crust, topped with rich RC Salted Caramel Sauce, fluffy whipped topping, and crunchy chocolate crumbs.
Yield / Servings
10 – 12 Portions
Category
Desserts / Custards & Budino
Ingredients
8 Components
Chocolate Cookie Crumbs
2 cups
Butter Melted
4 oz.
Whole Milk Cold
1 qt.
Half & Half Cold
1 qt.
RC No Bake Custard Mix
1 pkg.
RC Rum Flavor
½ tsp.
RC Salted Caramel Sauce Mix
Prepared
2 oz.
RC Whipped Topping Mix
Prepared
2 oz.
Preparation Steps
1
Prepare Cookie Crust Base
In a bowl, combine chocolate cookie crumbs and melted butter. Mix well and set aside 2 to 3 oz. of the mixture for final garnishing.
2
Portion Glasses & Chill
Press 1 to 1½ tbsp. of the chocolate cookie crumb mixture into the bottom of pre-chilled 8 oz. glass mugs or mason jars. Place in the refrigerator while preparing custard.
3
Cook Rum Custard
In a nonreactive double boiler, combine cold whole milk, cold half & half, and RC No Bake Custard Mix. Whisk continuously and cook until the mixture reaches a gentle simmer. Stir in RC Rum Flavor until incorporated.
4
Ladle & Set
Using a 6 oz. ladle, pour the hot rum custard over the cookie crumb layer in each chilled glass. Transfer to the refrigerator and chill until the custard is fully set.
5
Top & Garnish
Once fully cooled and set, spoon 2 oz. of prepared RC Salted Caramel Sauce Mix over each portion. Finish with a dollop of prepared RC Whipped Topping Mix and sprinkle with reserved chocolate crumbs before serving.
Value Added Variations
Serve with RC Crème Anglaise Dessert Sauce or fresh strawberries coated in RC Strawberry Coulis Mix touched with RC Coffee Extract. When prepared and allowed to sit overnight, all the coffee and cream layer flavors bloom into a classic Tiramisu-inspired taste profile.