30-Minute Chef Jim Dodge's Raspberry Budino
A silky Italian-style pudding that showcases fresh raspberries folded into a rich vanilla custard base. This elegant dessert combines heavy cream, milk, and eggs to create a luxurious texture that's both creamy and light. The gentle cooking technique ensures a smooth custard without curdling, while the fresh berries add bursts of tart sweetness throughout. Perfect for dinner parties or special occasions when you want an impressive yet achievable dessert that can be made ahead.
Ingredients
- 1 basket fresh ripe organic raspberries
- 1 ½ cups heavy cream
- ¾ cup whole milk
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- 1
Check raspberries and remove any stems or twigs, wash if necessary in cold water, drain quickly and pat dry with clean towel
- 2
Combine cream and milk in heavy-bottom saucepan and bring to simmer over medium high heat
- 3
Blend sugar and cornstarch in small bowl, whisk in egg and yolks until smooth
- 4
Whisk half the hot cream into egg mixture until blended, immediately pour back into pan with remaining cream
- 5
Cook over medium heat stirring continuously with wire whisk, scraping bottom and sides until center bubbles and mixture thickens
- 6
Remove from heat and continue whisking for 1 minute to avoid burning
- 7
Pour custard through fine-mesh sieve into medium bowl to remove any cooked egg
- 8
Fold in vanilla and raspberries
- 9
Spoon into cups or ramekins filling equally, spread tops evenly with small spatula
- 10
Wipe clean the inside edge above pudding with damp paper towel
- 11
Cover with plastic wrap and refrigerate for at least 4 hours or overnight
Tips
Use a fine-mesh sieve to ensure silky smooth texture by removing any bits of cooked egg that may have formed during cooking.
Wipe the ramekin edges clean before chilling to ensure plastic wrap adheres properly and presentation looks professional.
Cook the custard slowly over medium heat while whisking continuously to prevent curdling and achieve the perfect creamy consistency.
Good to Know
Refrigerate covered for up to 2 days
Can be made 1-2 days ahead, keep covered in refrigerator
Serve chilled directly from refrigerator
Common Mistakes
Cook custard slowly and whisk continuously to avoid curdling the eggs
Strain the custard to remove any bits of cooked egg for smooth texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them first to remove excess moisture that could make the budino watery.
What if my custard starts to curdle while cooking?
Immediately remove from heat and whisk vigorously, then strain through fine mesh to remove any lumps.
How long will this keep in the refrigerator?
The budino will keep covered in the refrigerator for up to 2 days, though it's best within 24 hours.