I was in the KC restaurant just before Memorial Day and had an incredible desert: Nutella Budino. I asked if it was in any of the cookbooks, and they said the pastry chef,

Danica Pollard, had created it. Would it be possible to get the recipe for Nutella Budino? I really enjoyed it and would love to enjoy it in the comfort of my own home!

I grew up in KC but now live in northern New Mexico. Whenever I’m in KC, I try to get to Lidia’s for another great meal, and I tell all my co-workers who travel to KC to go to Lidia’s; it’s my favorite restaurant in KC.

Thanks,

Sherri

Danica was happy to share her recipe (below). Whether you’ve had the pleasure of enjoying this dessert at Lidia’s KC or are trying it for the first time at home, this decadent dish is certainly worth your time.

Nutella Budino with Caramel and Bananas

by Danica Pollard, Pastry Chef at Lidia’s Kansas City

For the pouring caramel
1 cup granulated sugar
1/3 cup water

For the Nutella budino
1 cup heavy cream
1 cup whole milk
4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
6 ounces Nutella
1 whole egg
3 egg yolks
¼ cup granulated sugar
¼ teaspoon fine sea salt

For the chocolate hazelnut crunch
1 egg white
¼ tsp. fine sea salt
½ tsp. vanilla extract
½ c. packed dark brown sugar
2 tbsp. cocoa
1 ½ c. chopped hazelnuts

For the caramel sauce (this is different from the pouring caramel above)
1 c. granulated sugar
¾ c. heavy cream
3 tbsp. unsalted butter, room temperature
Pinch of fine sea salt

For finishing the dessert
1/2 a medium banana, split down the middle and cut into triangular chunks
2 tablespoons caramel sauce, warm
2 or 3 tablespoons of the chocolate hazelnut crunch

Equipment needed: 2 deep rectangular baking pans, 12 4-ounce ramekins (small glass or glazed porcelain bowls), long-handled heat-proof spatula

To make the pouring caramel:
Divide ramekins amongst the baking pans and place the pans on an even, heatproof surface. Measure out the water ahead of time.

In a heavy medium saucepan, add the sugar and cook over medium heat. As the sugar melts, stir to continuously redistribute the unmelted sugar. When the sugar is all evenly melted and starting to caramelize, reduce the heat slightly to slow the cooking. The sugar will turn a deep reddish brown when it is ready; when this happens, turn the heat off.

Pour the water into the pot, taking care to keep your hands away from the top of the pot. The mixture will boil and steam before settling down to a simmer. At this point, stir the mixture together, letting the residual heat of the pan melt it all into a smooth caramel.

Carefully pour a small amount of the caramel into the ramekins, enough to just cover the very bottom of each one. Let the caramel cool completely.

To make the Nutella budino:
Place the bittersweet and unsweetened chocolate together in a bowl. Heat the heavy cream in a small saucepan until almost simmering, and then pour the hot cream over the chocolates and whisk until fully melted. Stir in Nutella until smooth, and then whisk in eggs, yolks, sugar and salt.

Pour the mixture into each caramel-lined ramekin, dividing it equally.

With the ramekins in the pans, pour warm water into the pans, taking care not to splash any into the ramekins, so the water goes about halfway up the side of the ramekins.

Bake at 325 degrees for 35-40 minutes, rotating the pans halfway through.When the custard is set, it will jiggle very slightly in the center when the pan is agitated.
Very carefully remove the pans from the oven, and place them on a heatproof surface. When the ramekins are cool enough to touch, remove from the pan and let chill in the refrigerator for 2 or more hours.

To make the chocolate hazelnut crunch:
Preheat the oven to 325 degrees. Have ready a half sheet tray lined with parchment paper or a silicone baking mat.
In a small bowl, whisk together the egg whites and salt until soft peaks are formed. Add the vanilla and brown sugar and continue whisking until thick and the sugar is dissolved into meringue, then whisk in the cocoa. Add in the hazelnuts and stir well to coat them with the chocolate mixture.

Sprinkle the mixture in small bits over the lined sheet tray. Bake for 15 minutes, then rotate and continue baking for 10-15 minutes, or until meringue is very firm.

Place on a heat proof surface until completely cool and store in an airtight container until ready to use.

To make the caramel sauce:

Have cream and butter measured out and handy before you begin. I recommend using a heat proof spatula with a long handle to keep your hand from getting too close to the steam.

In heavy medium saucepan, start cooking the sugar over medium heat. When parts of the sugar become translucent and begin to take on a golden brown color, gently move the sugar in those areas with your spatula to combine with the sugar that hasn’t dissolved yet.

When all the sugar has melted and is beginning to caramelize, reduce heat slightly to control the pace of the cooking. The sugar will take on a reddish brown hue when it is ready. At this moment, turn off the heat and pour the cream into the pot, positioning hands so they are never directly over the pot. The mixture will sizzle and steam before it calms a bit. Carefully stir the mixture together, letting the residual heat in the pan melt it together for a smooth consistency. Stir in the butter and salt.

If using caramel immediately, keep in the saucepan and warm very gently before adding to the bananas. The sauce may also be poured into a heat proof container and refrigerated until ready to heat and use.

To assemble the dessert:
Once chilled, unmold the custards by carefully running a small knife around the interior of the ramekin, being careful to separate it cleanly. Holding it over a plate, invert the ramekin and shake or tap gently to unmold it. Place the budino in the center of the plate you want to serve it on. Stir the caramel and bananas together and spoon evenly around the custard. Sprinkle the hazelnut crunch around the custard over the bananas.