Spiced Buttered Rum Budino

Sweet, Seasonal, Versatile

Consumers anticipate and treasure seasonal desserts. This is especially true in the winter months, when customers are excusing indulgence and looking for the comforting warmth of holiday spices. Take inspiration from simple, classic desserts that you can update with seasonal flair.

A budino is a creamy Italian dessert, often featuring an additional layer of sauce. Cinnamon, nutmeg, cloves, and mace can impart seasonal spice into your pudding. With the celebratory atmosphere at the highest during the season, it’s the perfect opportunity to add some spirit, like blackstrap rum. Trendy toppings like our pumpkin spice butterscotch and cinnamon-sugar doughnut holes finish off this stunning seasonal treat.

 

Spiced Buttered Rum Budino
Spiced buttered rum budino atop a layer of crushed chocolate graham crackers and topped with a pumpkin spice butterscotch and a mini skewer of cinnamon-sugar doughnut holes.
Servings
8
Servings
8
Spiced Buttered Rum Budino
Spiced buttered rum budino atop a layer of crushed chocolate graham crackers and topped with a pumpkin spice butterscotch and a mini skewer of cinnamon-sugar doughnut holes.
Servings
8
Servings
8
Ingredients
Pumpkin Spice Butterscotch
Cinnamon-Sugar Doughnut Holes
For Serving
Servings:
Units:
Instructions
Spiced Buttered Rum Budino
  1. Whisk egg yolks, egg, and cornstarch in a bowl. Heat brown sugar, water, salt, cinnamon, cloves, mace, and nutmeg to a boil in a saucepan over medium-high heat; cook until mixture is a deep brown caramel, about 5 minutes and whisk in cream until smooth.
  2. To temper caramel mixture, transfer 2 cups hot caramel mixture to egg mixture while whisking constantly; add caramel-egg mixture back to saucepan. Cook over medium heat until custard is very thick, about 5 minutes, whisking constantly.
  3. Whisk in rum and butter; strain through fine-mesh strainer.
  4. Divide graham crackers into 8 (6-ounce) glasses; pour custard over top. Cover and refrigerate up to 5 days.
Pumpkin Spice Butterscotch
  1. Melt butter in a saucepan over medium heat; whisk in cream, sugar, cinnamon, salt, ginger, cloves, and nutmeg. Heat to a simmer; cook 5 minutes, whisking occasionally. Stir in vanilla; cool and refrigerate in an airtight container up to 1 week. Makes about ¾ cup.
Cinnamon-Sugar Doughnut Holes
  1. Whisk egg and milk in a bowl. Whisk flour, sugar, baking powder, and salt in a bowl. Stir wet ingredients into dry ingredients; add butter and stir until a soft dough forms. Cover and refrigerate in an airtight container up to 2 days. Makes about 1½ cups.
  2. Stir sugar and cinnamon in a bowl; store in an airtight container at room temperature up to 2 weeks.
For Serving
  1. For each of 2 doughnuts, deep-fry 2 teaspoons Cinnamon-Sugar Doughnut Hole dough at 350°F until golden brown, about 4 minutes. Toss in cinnamon-sugar; place on skewer.
  2. Top one Spiced Buttered Rum Budino with 1½ tablespoons Pumpkin Spice Butterscotch and one doughnut skewer.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Large Eggs #032229

Cornstarch #389741

Brown Sugar #380150

Kosher Salt #907645

Ground Cinnamon #036354

Ground Cloves #036359

Ground Mace #013369

Ground Nutmeg #036379

Heavy Cream #032220

Unsalted Butter #039015

Chocolate Graham Crackers #044640

Dark Brown Sugar #380130

Flaky Sea Salt #036458

Ground Ginger #039279

Vanilla Extract #036725

Whole Milk #032213

All-purpose flour #381231

Granulated Sugar #037093

Baking Powder #389100

Salt #340620

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