Budino Piemonte Pudding

Budino Piemonte Pudding

The Budino (boo-dee-no) Piemontese or Piemonte pudding is one of those basic desserts of Piedmontese cuisine, never missed at the end of a good meal or a snack.
I can still remember the smell of budino baking on the stove in my grandmother’s house. It was prepared once for the whole week. My grandmother was used to prepare it for my snacks.

She always said that milk, sugar and eggs were the best nourishment for two legs always in a hurry as those of the children. Today, cow’s milk is a food particularly controversial, but for me the taste of the pudding is a reminiscent of my childhood, and is just like the warm embrace of my grandmother after I peeled a knee in the backyard.

Budino Piemonte Pudding


It’s not a secret, for me, cooking and food are therapeutic. So this pudding, made of simple and ancient foods is still a great “friend” who comforts me at the end of the most difficult days.

It’s a vanilla pudding with the addition of an ingredient used in the preparation of Piemonte desserts: the amaretti biscuits.

If you are looking for something simple but delicious and impressive for a family dinner or for some festivity try to prepare it. The amaretti biscuits are essential, if you do not find them try adding chopped hazelnuts and walnuts. The taste is not the same, but they are ingredients that were used to enrich the puddings in the homes of the peasants of Piedmont.

Budino Piemonte Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Budino Piemonte Pudding


  • 35 fl.oz. whole milk
  • 1 teaspoon of natural vanilla powder
  • 12 oz. sugar (I've used raw brown sugar)
  • 8 eggs
  • 2 tablespoon of Rum
  • 6 amaretti biscuits


  1. In a pot pour milk, 3.5 oz. of sugar and vanilla. Put on the stove and warm but not boil, stirring occasionally
  2. As soon as the milk is hot remove from heat and let cool.
  3. Meanwhile, in a bowl, pour the remaining 8.5 oz. of sugar and eggs.
  4. Blend with an electric mixer until creamy smooth and homogeneous
  5. As soon as the cream is smooth add the amaretti biscuits crumbled with hands and rum
  6. Combine milk cream eggs and sugar, mix well with an electric mixer
  7. Take a pudding mold pour 3 or 4 tablespoons of sugar and put it on low heat to caramelize
  8. When the sugar has become caramel spread on the walls of the mold by moving over the flame
  9. Pour the mixture into the pudding mold or into many little molds by 1 portion each, and put in a preheated oven at about 380° F and bake for about 30-40 minutes (if you are using little molds cooking time is halved)
  10. Once cooked remove from the oven and let cool completely. As soon as the pudding reach the room temperature put in fridge.
  11. Before serving overthrow the pudding on a serving platter and serve cut into slices with some typical dry biscuit, such as meliga cookies.

Budino Piemonte Pudding


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