Recipe: Chapman's Eat Market's Maple Budino

Words & Photography by Megan Smith / Recipe by Chef BJ Lieberman / Layout by Victoria Smith

English has the word pudding, French boudin, and Italian budino.

If you packed lunch as a kid, you likely had the small boxy snack container of pudding with the (not-so) easy open lid in your brown paper bag. Hopefully, you remembered to bring a plastic spoon.

Budino is not that sort of pudding.

While relatively obscure in the US until the mid-century, budino has been making its way around Europe for centuries. In the 1960s, it garnered notoriety from the Van Nuys Valley News, which reported about the ‘budino course’ at a dinner for the Wine and Food Society. From there, budino had its west coast heyday, and by 2017 it was named “the dessert of Los Angeles” by Saveur, popping up in famed restaurants from sea to shining sea.

Bestia in LA is known for its Chocolate Budino Tart, and Hamasaku for its Matcha Budino with White Chocolate and Whipped Cream. And here in Columbus, we have a Maple Budino with Abuelita Chocolate and Toasted Hazelnuts from Chapman’s Eat Market.

Chef BJ Lieberman was generous enough to share his recipe - a nostalgic, comforting, and delightful nod to everything we have ever loved about dessert from childhood until now.

Maple Budino

Yield: 10 servings

Ingredients:

• 1 c maple syrup

• 1 qt heavy whipping cream

• ¾ tsp salt

• ½ tsp vanilla paste

• 1 egg

• 7 egg yolks

• 1/3 c dark brown sugar

• 1t kosher salt

Topping:

• Abuelita Chocolate

• Toasted Hazelnuts

• Maldon Salt

Method of Prep:

1. Preheat oven to 300 degrees Fahrenheit.

2. Bring the maple syrup to a boil in a medium pot over medium-high heat and reduce it by half.

3. To the reduced maple syrup, add the heavy cream and vanilla.

4. Combine the egg, egg yolk, and brown sugar in a separate bowl.

5. Temper the egg and sugar mixture into the maple syrup and heavy cream.

6. Portion 4oz. of the budino mix in each ovenproof ramekin and place into a roasting pan with a water bath. Wrap the pan in foil.

7. Cook for 20 minutes or until the budino temps at 180º.

8. Remove from the water bath and refrigerate for at least 4 hours.

9. To serve, top with Maldon salt, lightly crushed toasted hazelnuts, and shaved Abuelita chocolate.