Recipe adapted from Weir Cooking in the City by Joanne Weir. Budino is the Italian word for “custard” or “pudding.” This one is incredibly rich and creamy, filled with almonds, chocolate, and Amaretti cookie crumbs.
Preheat oven to 375 degrees F.
In a large heavy sautpan over medium heat, melt the granulated sugar, swirling the pan to melt the sugar uniformly. Cook until the sugar just starts to turn golden brown or caramel color (be careful not to overcook or the sugar will burn). Immediately remove from the heat and pour the mixture into a 9-inch round cake pan, turning the pan to coat the entire bottom and sides; set aside.
In a large bowl, mix together the amaretto cookie crumbs, almonds, and flour; set aside.
In another large bowl, whisk together the eggs, brown sugar, and Amaretto liqueur; set aside.
In the top of a double boiler over low heat, melt the bittersweet and semisweet chocolate. Use a conventional double boiler or a bowl that fits snugly over the top of a saucepan. Fill the bottom pan with just enough hot water that does not touch the bottom of the top pan or bowl. The simmering water (not boiling) must never touch the bottom of the pan or bowl. Remove the pan or bowl from the double boiler as soon as the chocolate is nearly melted. Continue gently stirring until it is smooth and shiny; let slightly cool.
In another large saucepan, scald the milk and cream (there should be bubbles around the edges and some skin on top). Add to the cooled melted chocolate, whisking constantly until well combined. Slowly whisk together the chocolate/cream mixture to the egg/sugar mixture, a little at a time, to temper the mixture and not cook the eggs.
Pour the prepared custard mixture into the caramel-lined cake pan. Place the cake pan into a larger oven-proof roasting or baking pan. Pour in enough boiling water to come 1-inch up the sides of the cake pan. Bake until the top is golden and spring back when lightly touched, approximately 65 to 75 minutes. Remove from oven and let sit for 15 minutes.
To unmold and serve: Carefully run a sharp knife around the edge of the Budino to help loosen. Then cover the top with a serving dish and flip the pudding and the dish while holding them pressed together. Wipe the mold with a cloth dipped in hot water and lift the mold free. Invert the Budino onto a serving plate and garnish with a few fresh raspberries and a dollop of Vanilla Cream.
Chocolate Caramel Amaretto Budino Recipe: https://whatscookingamerica.net/Doc-Lawrence/Wine-Valentine.htm