This Friday is 10 on the 10th! No, no, not the discount day at ACG (though it IS that one, too), but the ten year anniversary of my becoming Mrs. Loves Food. In honor of mine and Mr.’s decade of pure wedded bliss (HAHAHA!), I am sharing a recipe for a decadent budino, ideal for topping off a romantic dinner for two.
My love of budino began around the time I got married, after trying the chocolate version at Nostrana. Where this Italian treat is usually like a pudding or custard, theirs is like a moist, dense cake, perfect with a sprinkle of flake salt. It was love at first bite. Shortly after I began experimenting at home, and this butterscotch version with rosemary-pine nut cookies became a staple on my Thanksgiving dinner menu. The setting time required makes these recipes perfect for making a day or two ahead. I use Mason jars as ramekins so that I can pop the lids on, stack them in the fridge, and forget about them until serving time! Easy to make, impressive to look at, and delicious to eat; what else could you ask for in a dessert?!?
A note on ingredients: I know I’m starting to sound like a broken record, but use the best you can find! Since eggs make up a big part of this, the quality is extra important vs. when using just one in a cake or something. The same goes for the dairy. You can taste it in there, so use whatever milk and cream you like the flavor of best. If you use poor quality ingredients, it simply won’t taste as good, period. I personally opted for Deck Farms eggs and Sunshine Dairy products. If you’re going to take the time to make this rich, creamy, vanilla-flecked sauce topped masterpiece, you may as well make it right!
Also, though I posted this recipe in honor of my wedding anniversary, I’ve found that it’s just as tasty when eaten alone when curled up with a good book as it is when celebrating with Mr. Loves Food. Just don’t tell him that.