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Fill a large bowl with ice water and set a smaller bowl inside.
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Set a fine-mesh strainer in the smaller bowl.
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To make the budino, stir the cream and milk together in a medium bowl.
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In another medium bowl, whisk the egg yolks, egg, and cornstarch together.
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Combine the brown sugar, salt, and 1/2 cup of water in a large, heavy-bottomed saucepan over high heat.
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Cook the sugar, without stirring, swirling the pan occasionally for even cooking, until the sugar is smoking, nutty smelling, and a very dark caramel color, 10 to 12 minutes.
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(Dont be alarmed: the sugar will become foamy and lava-like with slow-bursting bubbles.)
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Reduce the heat to low and immediately add the cream-milk mixture in a thin, steady stream, stirring with a whisk as you add it.
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This stops the cooking process and prevents the sugar from burning.
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This will cause the sugar to seize, or harden.
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Increase the heat to high and cook until the seized sugar has dissolved and the mixture is liquid again, 5 to 7 minutes.
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Turn off the heat.
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Ladle out 1 cup of the hot cream and sugar mixture and gradually add it to the bowl with the eggs, whisking constantly to prevent the cream mixture from cooking the eggs.
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Continue adding the cream to the eggs until you have added half of the cream.
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Gradually add the contents of the bowl to the saucepan with the remaining caramel, stirring constantly with a whisk, and cook the custard over medium heat until it is thick enough to coat the back of a spoon.
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Remove the custard from the heat and whisk in the butter and whiskey.
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Pour the custard through the strainer into the bowl set in the ice, and ladle it into the glasses or ramekins, leaving at least 1 inch of space at the top of each budino.
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Place the budini on a baking sheet and refrigerate for several hours to chill.
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(The budini can be prepared to this point up to three days in advance.)
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Remove the baking sheet from the refrigerator, cover each budino with plastic wrap, and return the budini to the refrigerator until you are ready to serve them.
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To serve, if the caramel sauce has cooled, warm it over medium heat until it returns to a loose saucelike consistency and is barely warm but not hot.
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Remove the budini from the refrigerator and spoon 1 tablespoon of the sauce on each budino.
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Sprinkle with a pinch of sea salt and top each with a big dollop (about 2 tablespoons) of the whipped cream.
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Place each budino on a small plate, ideally lined with a small napkin or doily, and place two Rosemary Pine Nut Cookies, if you are using them, alongside each glass on the plate.
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Pour the cream into a medium saucepan.
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Using a small, sharp knife, split the vanilla bean lengthwise.
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Use the back of the knife to scrape out the pulp and seeds and add the scrapings and the bean to the saucepan with the cream.
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Heat the cream over high heat until it just begins to boil.
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Turn off the heat and add the butter, stirring until it melts.
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Combine the sugar, corn syrup, and 1/4 cup of water in a large, heavy-bottomed saucepan over medium-high heat, and cook without stirring, swirling the pan for even cooking and brushing down the sides of the pan with a pastry brush to remove the sugar crystals until the sugar becomes a medium amber color, about 10 minutes.
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Remove the caramel from the heat.
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Remove the vanilla bean from the cream mixture and discard the bean.
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Gradually add the cream mixture to the caramel, whisking constantly to thoroughly combine, taking care as the mixture will steam and bubble.
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Serve the caramel sauce, or set it aside to cool to room temperature.
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Transfer to an airtight container and refrigerate for up to one month.
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Before serving, warm the sauce in a small saucepan over medium-low heat, stirring constantly to melt it.
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Pour the whipping cream into a chilled bowl and whip it with a chilled whisk until it thickens to soft peaks.
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Do not overwhip the cream, as it will become curdled.
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Add the creme fraiche and gently beat it until the whipped cream is thick and mousselike.
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(Use the cream or cover the bowl and refrigerate until youre ready to serve it or for up to several hours.
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Before serving, whip gently to stiffen if it separated.)
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42
Recioto di Soave (Veneto)
