Apple-Cinnamon Budino

Active Time:
1 hr 10 mins
Total Time:
4 hrs 10 mins
Servings:
4


Ingredients
Cinnamon Budino:

2 1/2 Tbsp. cornstarch

1/8 tsp. kosher salt

8 Tbsp. granulated sugar, divided

2 large egg yolks

1 1/2 cups half-and-half

3/4 cup heavy whipping cream

1 (2 1/2-inch) cinnamon stick

2 1/2 Tbsp. unsalted butter, cubed and softened

1 1/2 tsp. vanilla extract

Apple-Cinnamon Butterscotch:

1 cup apple cider

1/2 cup (4 oz.) unsalted butter

3/4 cup packed light brown sugar

1/4 cup heavy whipping cream

1/2 tsp. ground cinnamon

1/2 tsp. vanilla extract

1/4 tsp. kosher salt

Toppings:

Sweetened whipped cream

Thinly sliced unpeeled Fuji apples

Directions
Prepare the Cinnamon Budino: Whisk together cornstarch, salt, and 2 tablespoons of the sugar in a medium bowl. Add egg yolks, and stir until well combined. Set egg yolk mixture aside.

Add half-and-half, cream, cinnamon stick, and the remaining 6 tablespoons sugar to a medium saucepan; bring to a simmer over medium, stirring occasionally. Remove pan from heat.

Gradually add about 1/4 cup of the hot cream mixture to egg yolk mixture, whisking constantly until well combined. Repeat 3 more times until about half of the cream mixture is combined with egg yolk mixture. Whisk all of egg yolk mixture into cream mixture in saucepan; bring to a boil over medium, whisking constantly, 5 to 6 minutes. Boil, whisking constantly, 1 minute. Remove from heat; whisk in butter and vanilla until well combined.

Pour mixture through a fine mesh strainer into a medium bowl, discarding cinnamon stick and any solids. Divide mixture evenly among 4 (6- to 8-oz.) widemouthed glass jars or ramekins, spreading into an even layer with the back of a spoon. Wipe rims clean, if necessary. Cover with plastic wrap, pressing it directly onto surface of custard to prevent a skin from forming. Chill, covered, until set, about 2 hours.

Prepare the Apple-Cinnamon Butterscotch: Bring apple cider to a boil in a small saucepan over medium-high, 4 to 5 minutes. Boil, stirring occasionally, until reduced to 1/4 cup, about 20 to 25 minutes.

Add butter to reduced cider; cook, stirring often, until completely melted, about 2 minutes. Add brown sugar; cook, stirring occasionally, until sugar has dissolved and entire mixture is bubbling, about 2 minutes. Whisk in heavy cream; cook, whisking constantly, 1 minute. Remove from heat; add cinnamon, vanilla, and salt. (Mixture will thicken as it cools.) Transfer butterscotch mixture to a medium heatproof bowl, and let cool until room temperature, about 3 hours (see tip below).

Spoon 3 to 5 tablespoons butterscotch over each chilled budino, spreading as needed. (If butterscotch becomes too thick, microwave on HIGH for 10- to 15-second intervals, stirring after each interval, until butterscotch becomes slightly looser.) Just before serving, top each budino with whipped cream and an apple slice.