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Frankie explores his heritage with a Cookies & Cream Budino.
1/2 cup granulated sugar
2 tablespoons cornstarch
2 3/4 cups whole milk
1/4 cup heavy cream
1 vanilla bean, split, seeds scraped
1 teaspoon vanilla extract
5 large egg yolks
Semisweet chocolate, chopped
Bittersweet chocolate, chopped
Homemade whipped cream
Crumbled chocolate chip cookies, for topping
Add the sugar, cornstarch, and salt to a large saucepan with a curved bottom; whisk to remove any lumps. Pour in the milk, heavy cream, vanilla bean seeds, vanilla extract and egg yolks, and whisk again until smooth and well mixed.
Set the saucepan over medium heat and cook, whisking, until the mixture is thick enough to coat the back of a wooden spoon, 6-8 minutes. While whisking, make sure to pay attention to the bottom and sides of the saucepan. Add the semisweet and bittersweet chopped chocolate and stir to melt.
Pour the now thickened pudding through a fine mesh sieve into a 4-cup measuring cup. Divide the pudding between 4 serving cups. Cover with plastic wrap, pressing against the surface of each pudding to keep a skin from forming. Refrigerate until thoroughly chilled and set, at least 3 hours.
Top with whipped cream and crushed chocolate chip cookies and serve.
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