Chocolate and coffee budino with caramel sauce
1 hour
Prep time
1 hour
Cooking time
8 Servings


100 ml strong espresso coffee
200 g dark chocolate
200 ml pouring cream
100 g caster sugar
4 egg yolks

Caramel sauce

330 g caster sugar
125 ml water
130 g brown sugar

To serve

300 ml pouring cream
Crumbled Amaretti biscuit, to garnish


  1. Melt the chocolate with the coffee, cream and sugar in a saucepan, Induction setting 3. Remove from the heat.
  2. Cool the mixture to room temperature and whisk in the egg yolks. Pour the mixture into 8 lightly greased aluminium moulds.
  3. Place the moulds into a perforated steam container and cover tightly with tin foil. Steam at 90°C for 30 minutes, or until the budinos have set.
  4. Remove from the steam oven and allow to cool.

Caramel sauce

  1. Place the caster sugar and water into a saucepan and stir over a low heat, Induction setting 3, until the sugar dissolves, approximately 10 minutes.
  2. Using a wet pastry brush, brush down the sides of the saucepan to dissolve any sugar crystals.
  3. Once the sugar has dissolved, increase to a medium high heat, Induction setting 7, and bring to the boil.
  4. Reduce to heat, Induction setting 5 and simmer uncovered, without stirring for 10 minutes or until the mixture turns a light golden colour.
  5. Remove from the heat and using a wooden spoon stir in the brown sugar, then the cream (careful, it may splutter), until well combined.
  6. Return to a medium heat, Induction setting 5 and cook for 2 minutes or until smooth.

To serve

  1. Turn the budinos out onto a plate and pour the caramel sauce over the top. Serve with some crumbled Amaretti biscuit.

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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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