Cold-Infused Roasted Hazelnut Budino with Tart Blood Orange & Flaky Salt

Instructions

1. 1

   Place 120 g roasted hazelnuts into a zip-top bag and crack them coarsely with a rolling pin. In a 1-quart glass container, combine 400 g whole milk and 200 g heavy cream. Add the cracked hazelnuts, stir once, seal tightly, and chill in the refrigerator for at least 12 hours (up to 24 hours).

   5 min

   Tip: Do not blitz the nuts to a powder—cracked pieces yield clean, aromatic dairy without turning the liquid muddy or cloudy.

2. 2

   Set a fine-mesh sieve over a bowl and strain the chilled hazelnut dairy, pressing lightly on the solids with a flexible spatula to release every drop of infused liquid. Discard the spent hazelnut solids.

   3 min

   Tip: Wipe your counter before starting the cook. Precision begins with an uncluttered station.

3. 3

   In a medium heavy-bottomed saucepan off the heat, whisk together 100 g dark brown sugar, 32 g cornstarch, and 2 g fine sea salt. Whisk in about 100 g of the strained hazelnut dairy until the starch is completely dissolved, whisk in the 4 large egg yolks, then pour in the remainder of the strained hazelnut dairy until smooth.

   3 min

   Tip: Dissolving starch in cool liquid first prevents stubborn clumps. We are not adding steps—just improving decisions.

4. 4

   Place the saucepan over medium heat. Whisk steadily across the bottom and corners of the pot. When the mixture begins to simmer and thicken, look for heavy volcanic bubbles breaching the surface, then set a timer and cook for exactly 60 seconds while whisking continuously before pulling off the heat.

   6 min

   Tip: Boiling for a full minute deactivates the amylase enzyme in the yolks, ensuring your budino will not thin out after chilling.

5. 5

   Immediately add 40 g unsalted butter and 5 g pure vanilla extract to the hot pan. Whisk gently until the butter melts and emulsifies completely into a glossy, satin-smooth custard.

   2 min

   Tip: Mounting cold butter off the flame provides the signature elastic sheen of a classic Italian budino.

6. 6

   Pour the warm custard into 4 low tumblers or coupe glasses (approx. 140 g per portion). Press a small piece of plastic wrap directly onto the surface of each budino to prevent a skin. Chill in the refrigerator for at least 3 hours until firmly set and thoroughly cold.

   4 min

   Tip: Let it cool. Future you deserves clean spoonfuls and a flawless temperature drop.

7. 7

   While the puddings chill, finely grate 1 tsp zest from the 2 blood oranges, then slice away the peel and white pith completely. Segment the oranges by cutting between the membranes, letting the clean segments drop into a small bowl along with their juice and the reserved zest.

   5 min

   Tip: Removing all white pith guarantees pure, vivid acidity that will cleanly puncture the rich hazelnut dairy.

8. 8

   Peel back the plastic wrap from each chilled budino. Crown each glass with blood orange segments and a spoonful of juice. Top with the reserved 30 g roasted hazelnuts (finely chopped) and finish with a pinch of 1 g flaky sea salt.

   3 min

   Tip: Serve immediately. The contrast between cold, silky pudding, crisp warm-roasted nuts, and bracing citrus is the whole point.