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Gluten-Free Salted Caramel Budino with Whipped Cream

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Servings 4
Author Phoebe Lapine


  • 2 tablespoons pure maple syrup
  • ½ cup tightly packed dark brown sugar
  • ¼ cup water
  • ½ teaspoon fine sea salt
  • 2 cups half-and-half
  • 1 cup heavy cream divided
  • 1 large egg plus 2 large egg yolks
  • 3 tablespoons cornstarch
  • ½ teaspoon fleur de sel or coarse sea salt
  • Chocolate shavings for serving


  1. In a large saucepan, combine the maple syrup, brown sugar, water and fine sea salt and bring to a boil over medium-high heat. Simmer for about 5 minutes over medium heat, stirring occasionally, until the mixture darkens and thickens. Remove from the heat and whisk in the half-and-half and 1/2 cup of whipped cream until smooth.
  2. In a large bowl, whisk the eggs and cornstarch until smooth. Add to the brown-sugar mixture in a slow, thin stream, whisking steadily. Return the pan to the heat and cook over medium heat, whisking constantly, until it thickens to the texture of pudding, about 5-7 minutes.
  3. Divide the budino among four 8-ounce ramekins or glasses and sprinkle each with fleur de sel. Cover and refrigerate for at least 2 hours or up to overnight.
  4. Whisk the remaining cream in a cold bowl (preferably metal) until thick.
  5. Top the puddings a dollop of whipped cream and some chocolate shavings and serve.

Recipe Notes

If you’re making this as a Valentine’s Day dessert, make the full batch and enjoy the extra two puddings later in the week. They’ll keep for a few days in the fridge.