Budino with salted caramel sauce

Budino With Salted Caramel Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3
Author Connie Veneracion


For the cookie crumbs

  • 4 to 6 chocolate cookie sandwiches (a.k.a. Oreo or Cream-O)
  • 1 tablespoon melted butter
  • 1 pinch kosher salt

For the pudding

  • 2 large egg yolks
  • 2/3 cup evaporated milk diluted with 2/3 c. of water (or the equivalent in full cream milk)
  • 3 tablespoons corn starch
  • 1/4 to 1/3 cup dark brown sugar depending on how sweet you like your pudding
  • 1 tablespoon butter
  • 1/2 tsp kosher salt

To serve


  • Crush the cookies. Use a rolling pin or a food processor. Stir in the melted butter and salt.
  • Reserve about two tablespoonfuls of the cookie mixture. Press the rest into the bottom of two to three glasses. Set aside.
  • Lightly beat the egg yolks and sugar in a bowl.
  • Divide the milk into two portions. Stir the corn starch into one portion of the milk. In a pan, heat the second portion just until bubbly.
  • Pour the hot milk very slowly into the egg yolks, stirring as you pour. You’re tempering the egg yolks so they won’t curdle during cooking. Stir in the milk-starch mixture as well.
  • Pour the egg-milk-starch mixture back into pan. Cook over medium heat until thickened. Taste to make sure that no starchy (powdery) sensation hits the tongue before you stop cooking.
  • Divide the pudding among the prepared cookie-lined glasses. You should have enough for two to three, depending on the size of your glasses. Chill the pudding for a couple of hours.
  • To serve, drizzle two to three tablespoonfuls of the caramel sauce over the pudding. Top with a dollop of whipped cream. Sprinkle with the reserved cookie crumbs.