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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!
Prep time: 30 min | Total time: 1 hour 30 min | Servings: 8
- 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.
Try out the different orange or vanilla versions!
Italian Crème Caramel,