The word budino means custard or pudding in Italian. Rich and creamy, this already ethereal dessert is made even better when topped with olive oil and a flaky, crunchy sea salt such as Maldon.
Serves 8—Recipe adapted from Jon & Vinny’s, Los Angeles, California
- 10 ounces bittersweet chocolate, chopped (1 3/4 cups)
- 4 tablespoons unsalted butter
- 1/4 cup cornstarch
- 2/3 cup cocoa powder
- 1 cup plus 2 tablespoons sugar, divided use
- 2 large eggs
- 4 large egg yolks
- 4 1/2 cups milk, separated
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- Extra virgin olive oil, for drizzling
- Flaky sea salt, for serving
In a large bowl, whisk the cornstarch, cocoa powder, and half of the sugar. Add the eggs and yolks, whisking thoroughly to combine. Continue whisking while drizzling in 1/2 cup of milk, then set the bowl and whisk aside.
In a medium pot, combine the remaining 4 cups of milk, all of the salt, and the remaining half of the sugar; bring to a boil over medium-high heat. Once boiling, quickly whisk one-third of the hot milk mixture into the egg mixture. Then, return all of the egg mixture to the pot. Raise the heat to medium-high and cook, whisking constantly, until the budino has thickened and the whisk leaves traces along the surface, 3 to 4 minutes.
Remove the pan from the heat; whisk in the melted chocolate mixture and the vanilla. Strain through a fine-mesh strainer into a large container and or transfer to a serving dish (or dishes). Cover with plastic wrap pressed directly on the surface of the budino. (This prevents it from forming a “skin.”) Refrigerate until completely chilled. Serve drizzled with olive oil and a sprinkling of flaky sea salt.