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A chocolatey, silky Italian-style pudding infused with toasted fennel seed. Crème fraîche cuts the richness, and it finishes with olive oil, flaky salt, and a sprinkle of the toasted seed. Budino is a rich and creamy Italian dessert that translates to pudding or custard. It is thicker, silkier, and more velvety than standard American pudding, sitting somewhere between a heavy custard and a mousse.
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What Makes This Work
While in the process of testing this recipe, I landed on a few notes that help explain the process of creating this recipe:
- A quarter cup of fennel seed sounds like a lot. Chocolate, by way of cocoa powder, as well as bittersweet chocolate is a strong flavor. In order for the fennel to come through we need quite a bit.
- Crush the seeds before toasting and infusing them. By cracking them open, the seeds release more oil.
- Cornstarch helps to set the budino beyond what egg yolks can do alone. Make sure you allow the corn starch to bubble for 30-45 seconds to ensure it sets.
- Whisk the budino mixture constantly while it is heating up. This ensures an even set.
- Strain before spooning in to your serving bowls. This makes sure that any clumps or lumps are sieved out.
- Hold back that tablespoon of toasted seed before the dairy goes in. Once seeds have steeped for 30 minutes they are spent, and you want fresh crunch on top.
- Count 30 to 45 seconds past the first slow bubble. Cornstarch that never boils gives you a budino that looks set in the pot and is loose in the morning.
- Press the plastic wrap flat to the surface of the pudding, not across the rim of the glass.
- Four hours will set it, but overnight is better,
- For a different infusion, use 3 whole star anise or 12 lightly crushed green cardamom pods in place of the fennel, same steep.
- You might love a strip of orange zest steeped alongside the fennel.
- Sour cream works in place of crème fraîche, or mascarpone loosened with a spoonful of cream.
- Use 4 to 6 ounce glasses. The pot fills six of them exactly.
- I have not tested a dairy-free version.
Ingredient Highlights
Fennel seed. Fennel is a perennial in zone 10b and will provide you more seed than you can possibly use. Fennel will bolt once the heat of summer arrive and instead of pulling them out, let them flower. The yellow umbels produce pollen that you can use for other recipes. Fennel also attracts beneficial pollinators like swallowtail butterflies. Let the seed fill out and turn from green to brown on the umbel. Cut the whole head off. Hang it upside down to dry for a week or two then rub the umbel between your finger tips to release the seeds. A word of caution: fennel self-sows vigorously and can be considered invasive. If you are buying fennel seed instead, buy whole seed and not ground.
Print
Fennel Seed Chocolate Budino
| Prep: 15m | Cook: 15m | Additional: 4h 30m | Total: 5h |
A chocolatey, silky Italian-style pudding infused with toasted fennel seed. Crème fraîche cuts the richness, and it finishes with olive oil, flaky salt, and a sprinkle of the toasted seed. Budino is a rich and creamy Italian dessert that translates to pudding or custard. It is thicker, silkier, and more velvety than standard American pudding, sitting somewhere between a heavy custard and a mousse.
Ingredients
For the budino
- 1/4 cup fennel seeds
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder, preferably Dutch-process
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 3 large egg yolks
- 4 ounces bittersweet chocolate (65 to 70%), finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For serving
- 1/4 cup crème fraîche (about 1 teaspoon per serving)
- Extra-virgin olive oil, for drizzling
- Flaky sea salt
Instructions
- Lightly crush the fennel seeds with a mortar and pestle or under the side of a knife. Toast them in a dry medium saucepan over medium-low heat, swirling frequently, until they smell sweet and licorice-y, 1 to 2 minutes. Do not let them take on color. Transfer 1 tablespoon of the toasted seed to a small bowl and reserve for serving.
- Add the milk and cream to the pan with the remaining seeds and bring just to a bare simmer. Remove from the heat, cover, and steep for 30 minutes.
- Strain the infused dairy through a fine-mesh sieve into a 4-cup measure and discard the seeds. You should have 2 cups. If you are short, top up with milk.
- In a medium bowl, whisk the sugar, cocoa powder, cornstarch, and salt together. Add the egg yolks and whisk to a thick, smooth paste, about 1 minute. It will look dry and crumbly at first. Keep going.
- Slowly whisk about 1/2 cup of the warm infused dairy into the yolk mixture. Once smooth, whisk in the rest in a steady stream.
- Pour the mixture back into the saucepan and cook over medium-low to medium heat, whisking constantly and getting into the corners of the pan, until it thickens, turns glossy, and begins to bubble, 4 to 7 minutes. Once the first slow bubbles appear, keep whisking for another 30 to 45 seconds to cook the cornstarch through. Do not overcook.
- Off the heat, add the chopped chocolate, butter, and vanilla. Let stand 30 seconds, then whisk until smooth and glossy. Strain through a fine-mesh sieve. This second strain is what makes it silky.
- Divide among 6 small glasses or ramekins. Press plastic wrap directly onto the surface of each and refrigerate until completely set, at least 4 hours or preferably overnight.
- To serve, stir the crème fraîche smooth and dollop about 1 teaspoon over each budino. Finish with a drizzle of olive oil, a small pinch of flaky sea salt, and a sprinkle of the reserved toasted fennel seed.
Notes
- Crush the fennel seeds before toasting, and pull them at fragrant rather than browned. Browned fennel turns bitter.
- Whisk constantly once the pan goes back on the heat, corners included, or the cornstarch will catch on the bottom.
- The 30 to 45 seconds past the first bubble is what fully cooks the cornstarch. Skip it and the budino sets loose.
- Strain twice, once after the steep and once before it goes into the glasses. The second strain is what makes it silky.
- Keeps up to 3 days with plastic wrap pressed to the surface, and the fennel reads clearer on day two.
FAQ
Can I make it ahead?
Yes, up to 3 days, with plastic wrap pressed to the surface
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Does it taste like licorice?
It reads warm and faintly anise, more spice than candy.
Why is my budino loose?
The cornstarch never fully boiled. Cook 30 to 45 seconds past the first slow bubble next time.
Why is it grainy?
Overcooked, most likely.
Can I use ground fennel instead of whole seed?
No. It will not strain out and turns the texture gritty.
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