Sisters Running the Kitchen


Salted Caramel Budinos

Salted Caramel Budinos

The Salted Caramel Budino is a layered dessert in a mason jar.  Starting from the bottom and moving up, the layers are chocolate cookie crumbles, butterscotch pudding, a sprinkle of sea salt, and a layer of vanilla bean buttery caramel…all topped with whipped creme fraiche and a sprinkle of chocolate cookie crumbles. This "copy-cat" recipe of Barbuzzo's Salted Caramel Budino tastes exactly like the real thing. The soft chocolate crumbs combined with the sweet butterscotch pudding combined with the salty carmel drizzle combined with the thick, rich & creamy creme fraiche topping makes for the perfect dessert for all taste buds.

Salted Caramel Budinos


  • 8 ounce wide mouth mason jars
  • 1 Package of Nabiso Chocolate Wafers

For the Butterscotch Pudding

  • 4 tablespoons maple syrup
  • 1 cup dark brown sugar
  • 1/2 cup water
  • 2 teaspoon kosher salt
  • 5 cups half-and-half
  • 2 large eggs
  • 4 large egg yolks
  • 1/4 C + 2 tablespoons cornstarch

For the Vanilla Bean Caramel

  • 1/2 cup granulated sugar
  • 2 tablespoon light corn syrup
  • 1/4 cup + 2 tablespoons water
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 teaspoon fleur de del sea salt (plus more to garnish with)
  • 2 teaspoon vanilla extract

For the Creme Fraiche Topping

  • 8 ounces creme fraiche
  • 2 tablespoons of confectioners sugar
  • 1 teaspoon of vanilla extract

For the Chocolate Cookie Crumbles

  1. Place the chocolate wafers into a ziploc bag and using a kitchen mallet, crush the wafers into tiny crumbs. Place two large spoonfuls of the chocolate wafer crumbs into each mason jar.

For the Butterscotch Pudding

  1. In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high, stirring occasionally. Simmer for about 5 minutes or until the mixture darkens a bit in color.
  2. Remove from the heat and whisk in the half-and- half.
  3. In a separate bowl, whisk the eggs, yolks, and cornstarch until combined.
  4. SLOWLY whisk in the maple syrup/brown sugar/water/salt mixture.
  5. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking CONSTANTLY, until it thickens to a pudding-like texture, about 5-10 minutes.
  6. Divide the pudding among the 8-ounce mason jars.
  7. Cover and refrigerate at least 2 hours.

For the Salted Caramel

  1. In a saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly.
  2. When the caramel reaches a dark amber color, promptly remove from the heat (or your caramel will burn) and carefully add the cream (the mixture will foam up).
  3. Add the butter, sea salt and vanilla and whisk to combine.
  4. Pour into a squeeze container and set aside.

For the Whipped Creme Fraiche

  1. Place all ingredients into a bowl and mix with a hand mixer until combined and whipped.

To Put the Budinos Together

  1. Remove mason jars from refrigerator.
  2. Sprinkle a pinch of sea salt on top of Butterscotch Pudding. Make sure you use a good amount without going overboard–I tend to have a heavy hand so I put a little too much salt, but I didn’t mind.
  3. Using you squeeze bottle, squeeze a nice gooey layer of your vanilla bean caramel.
  4. Place a dollop of the whipped creme fraiche on the top layer.
  5. Sprinkle with chocolate cookie crumbles.
  6. Serve.


  1. When cooking the butterscotch pudding, be sure NOT TO OVERCOOK. If you do, you will have lumpy/grainy pudding. When the pudding finally begins to thicken, it will happen in a matter of seconds so make sure to to stop whisking once this happens and take it off the heat.
  2. The exact mason jars used for this recipe are hard to find in stores. It is easier to buy on Amazon. Just search for: "Kerr 500 Wide Mouth 8 Oz. Mason Jars"

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