Budino Cremoso
Italian Crème Caramel

Prep time: 30 min | Total time: 1 hour 30 min | Servings: 8

Ingredients

• 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

Directions

• 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.

Notes

Try out the different orange or vanilla versions!