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Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Coconut & Salted

Caramel Budino

Amount Measure Ingredient/Prep Method
4 Egg yolks
1 1⁄2 cups Heavy cream
1 1⁄2 cups Coconut milk
1 cup Sugar
1 tsp. Fine Sea Salt
1⁄4 cup Cornstarch

In a medium bowl, whisk the yolks, 2 Tbsp. coconut milk,
2 Tbsp. heavy cream and 1⁄4 cup cornstarch. In a medium
saucepan, heat the fine Sea Salt, remaining cream and
coconut milk on medium heat for 5 minutes. In a separate
sauce pot, heat the sugar over medium heat for about five (5)
minutes, stirring with a wooden spoon until it turns dark brown.
Pour sugar mixture into warm cream mixture. Using a ladle,
whisk in the yolk mixture, a little at a time, until fluffy. Pour the
complete mixture back into the sauce pot and cook on low heat
for about 6 minutes, until the mixture becomes thick. Pour the
mixture into small bowls and cover with plastic wrap. Chill
mixture for at least half an hour.
While waiting for budino to chill, begin preparing garnish and
salted caramel sauce.

Once garnish and salted caramel sauce are complete, top
budino with each. Finish topping budino with toasted coconut
flakes and mint sprigs.

Salted Caramel Sauce

Amount Measure Ingredient/Prep Method In a small saucepan, combine heavy cream and Kosher Salt. Simmer on
medium heat. In a separate saucepan, combine butter and sugar. On medium
3/4 cup Heavy cream
heat for about 6 minutes, melt the butter and sugar until they turn an amber
1 1/2 tsp. Kosher Salt color. Remove the sugar mixture from heat and add the hot cream mixture.
8 Tbsp. Unsalted butter Strain the complete mixture and reserve. Garnish with Grilled Mango,
1 cup Sugar Toasted Coconut and whipped Crème Fraiche. Makes 4-6 servings

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5/9/23 10:56 AM
CRCCE 0523.indd 32
CRCCE 0523.indd 32 5/9/23 10:56 AM