Caramel Budino Cups With Salted Caramel

Caramel Budino Cups With Salted Caramel


  • maraschino cherries
  • rum or Amaretto (optional)
  • 1 x 133g-pack Oreo cookies, cream scraped out, crumbled
  • ¾ cup brown sugar
  • ¾ cup water
  • ¼ cup cornflour
  • 3 cups whole milk
  • 5 large free-range egg yolks, beaten 
  • 60g butter, chopped
  • 2 tablespoons rum 
  • whipped cream, to serve salted
We've gone full nostalgia with these little cups of traditional Italian rum custard. Make your cherries a bit wicked by soaking them in spirits or liqueur for a few days before serving. Serves 6.
  1. To soak the cherries, put a handful of drained maraschino cherries in a small jar or container and cover in rum or Amaretto. Set aside to infuse until needed. Make a few days beforehand – or overnight if you are short on time. 
  2. To make the custards, crumble even amounts of crushed Oreo cookies into six glasses or goblets.
  3. In a large saucepan over medium heat, combine the sugar with the water. Stir to dissolve the sugar, then simmer for about 10 minutes or until the syrup reaches 100°C. Remove from the heat.
  4. Mix the cornflour to a paste in ½ a cup of the milk. 
  5. Warm the remaining milk (we used the microwave) and, whisking continuously, carefully pour it into the sugar syrup. Put back on low heat and – still whisking – add the egg yolks and the cornflour mix.
  6. Gently increase the heat, whisking all the time until the mixture thickens. Remove from heat, add the butter and the rum and stir until smooth. 

  7. Pour evenly into the prepared glasses and refrigerate.  
  8. When ready to serve, top with a dollop of cream. Drizzle over some salted caramel sauce and top with a cherry. 


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