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In a medium bowl, whisk the yolks, 2 Tbsp. coconut milk, 2 Tbsp. heavy cream and 1⁄4 cup cornstarch.
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In a medium saucepan, heat the Morton® Fine Sea Salt, remaining cream and coconut milk on medium heat for 5 minutes.
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In a separate saucepot, heat the sugar over medium heat for about 5 minutes, stirring with a wooden spoon until it turns dark brown.
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Pour sugar mixture into warm cream mixture.
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Using a ladle, whisk in the yolk mixture, a little at a time, until fluffy.
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Pour the complete mixture back into the saucepot and cook on low heat for about 6 minutes, until the mixture becomes thick.
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Pour the mixture into small bowls and cover with plastic wrap. Chill mixture for at least half an hour.
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While waiting for budino to chill, begin preparing garnish and salted caramel sauce (directions below).
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Once garnish and salted caramel sauce are complete, top budino with each. Finish topping budino with toasted coconut flakes and mint sprigs.
Garnish Ingredients:
- 1/2 cup Heavy cream
- 1 tsp. Confectioner’s sugar
- 1 Tbsp. Morton® Coarse Sea Salt
- 3 Mangoes, peeled and cut in half
- 1 cup Toasted coconut flakes
- Mint sprigs for garnish
Garnish Directions:
- In a mixing bowl, combine heavy cream, confectioner’s sugar and Morton® Coarse Sea Salt. On medium speed, whisk for about 6 minutes, until soft.
- On high heat, grill the mangoes for 1 minute on each side.
- Remove mangoes from heat. Once cool, dice into 1/4-inch pieces.
Salted Caramel Sauce Ingredients:
- 3/4 cup Heavy cream
- 1 1/2 tsp. Morton® Kosher Salt
- 8 Tbsp. Unsalted butter
- 1 cup Sugar
Salted Carmel Sauce Directions:
- In a small saucepan, combine heavy cream and Morton® Kosher Salt. Simmer on medium heat.
- In a separate saucepan, combine butter and sugar. On medium heat for about 6 minutes, melt the butter and sugar until they turn an amber color.
- Remove the sugar mixture from heat and add the hot cream mixture.
- Strain the complete mixture and reserve.