Sea Salt Caramel Budino with Pacific Blue® Kosher Flake Sea Salt

This classic Italian dessert builds on itself with layers of silky salt-infused caramel custard and salted caramel sauce all set on a chocolate cookie crumb base. This is an ideal setting to experiment with and experience different flake salts. Pacific Blue® Kosher Flake Sea Salt is an ideal all-purpose salt for baking and cooking, so we put it to good use in the cookie crumb crust and in the custard to balance the richness of the cream. Snowflake Salt® is a stunning flake salt that literally sparkles, making it the perfect finishing touch! Exclusively crafted by SaltWorks, this sea salt bolsters the rich, deep flavors of the caramel sauce and adds a dazzling finish. This impressive dessert will look beautiful on your holiday table or in a party setting where it can be displayed for all your guests to ooh and ahh over.

A quick note: For best results, we recommend using 4 ounce to 7 ounce sized dessert cups. A smaller size offers the perfect sweet taste following a rich, multi-course meal, while a larger dessert cup is a generous serving.

Key Ingredient(s)

Pacific Blue® Kosher Flake Sea Salt
Snowflake Salt®
  • Servings: 8
  • Preparation Time: 30 minutes plus 3-5 hours chilling time
  • Cook Time: 45 minutes




  • ¾ cup packed brown sugar
  • ¾ cup water
  • 1 teaspoon Pacific Blue Kosher Flake Sea Salt
  • 3 cups half & half
  • 4 egg yolks
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, cut into ½-inch pieces


  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, cut into ½-inch pieces
  • ¼ cup heavy cream
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon Snowflake Salt, plus more for garnish


  1. Make the cookie crust: In a bowl, stir together the cookie crumbs, melted butter, and Pacific Blue Kosher Flake Sea Salt until evenly combined. Press about 2 tablespoons into the bottoms of 8 individual serving cups or jars. Set aside.
  2. Make the budino: In a large, heavy-bottom saucepan, combine the brown sugar, water, and Pacific Blue Kosher Flake Sea Salt over medium-high heat. Cook for 10-12 minutes or until it develops a dark caramel color.
  3. Slowly whisk the half & half into the caramel (the caramel will seize up). Continue stirring to dissolve the caramel into the half & half and bring the mixture up to a boil. Reduce heat to medium.
  4. In a bowl, whisk together the egg yolks, cornstarch, and vanilla extract. Quickly whisk in about a ½ cup of the caramel mixture into the egg mixture. Pour the tempered egg mixture into the saucepan with the remaining caramel mixture and whisk to combine.
  5. Bring the caramel mixture up a boil while whisking constantly. Continue cooking until thickened, 1-2 minutes. Remove from heat and whisk in the butter.
  6. Strain the budino through a fine mesh sieve and then divide the custard evenly between the serving cups or jars, about ½ cup in each, layering on top of the cookie crumb base. Cover each cup with plastic wrap and refrigerate until set, about 3-5 hours. (They will keep for up to 3 days in the refrigerator).
  7. Make the salted caramel sauce: In a heavy-bottomed saucepan, heat the sugar over medium heat, swirling the pan occasionally to help the sugar melt evenly.
  8. Continue to cook the sugar until it begins to darken. Once it reaches a deep amber color and begins to smoke, remove the pan from the heat. Drop in the butter, one piece at a time, and whisk until melted and completely incorporated. Then slowly whisk in the cream.
  9. Add the vanilla extract, and Snowflake Salt, and strain through a fine mesh strainer, if needed. Set aside to cool for about 20 minutes.
  10. Spoon about 2 tablespoons of salted caramel sauce over each chilled budino and finish with a light touch of Snowflake Salt. Serve chilled.

Note: Depending on the size of your dessert cups, you may have some custard, cookie crumbs or even caramel sauce leftover. Crumbs can be stored at room temperature in an airtight container for up to two days. To store the custard, press plastic wrap directly on the surface (this prevents a film from forming), and refrigerate for up to two days. Store leftover caramel in an airtight container in the fridge, too.