FOOD + ENTERTAINING
For the hazelnut praline topping:
⁄ 4 cup chopped hazelnuts
1
1 tablespoon brown sugar
2 teaspoons butter, melted
For the chocolate crumble topping:
⁄ 4 cup unsalted butter, room
temperature
1
2 1 ⁄ 2 tablespoons sugar
⁄ 4 cup plus 3 tablespoons all-purpose
flour
1
2 tablespoons cocoa powder
⁄ 8 teaspoon salt
1
⁄ 2 teaspoon vanilla
1
⁄ 2 tablespoon water
1
For the berry topping:
1 cup mixed berries
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon water
Switch out these toppings for some of
your favorites. Salted caramel, pretzels,
shortbread cookies, toffee sauce,
bananas—there are many possibilities!
To prepare the budino:
Combine one cup of the whole milk
and the heavy cream in a 6-quart
saucepan on the stove. Turn the heat to
medium-low while you assemble the
rest of the ingredients.
In a medium-sized bowl, whisk
together the cornstarch, cocoa powder,
and sugar. Add the egg yolks and the
remaining milk, whisking to combine.
Once the milk and cream on the
stovetop are warmed and barely
steaming, carefully remove one cup
of the mixture and add it to the corn-
starch mixture, whisking quickly all
the while. Once combined, add the
cornstarch and milk mixture back to
the saucepan on the stove, whisking
together constantly until the mixture
begins to thicken. You’ll want the
mixture to become a viscous con-
sistency, similar to the texture of a
creamy salad dressing.
Turn the heat to low and add the salt,
chocolate, butter, and vanilla. Whisk
quickly to combine and melt the choco-
late and then remove from the heat
immediately. Pour into four heat-safe
containers and place a small sheet of
plastic wrap on top so that a skin does
not form on top of the pudding.
HOLIDAY 2019
57