Budino di Lorenzo di Magnifico Recipe

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Budino di Lorenzo di Magnifico
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Ingredients
8
Count
Nutrition
674
Calories
Total time
825
Minutes
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Ingredients:

  • 1 large panettone , about 2 lb
  • 1/4 cup water
  • 1 1/2 cups sugar
  • 3 cups whole milk
  • equipment: 6-cup souffle dish with vertical sides. ideal dimensions: 6-inch diameter by 4-inch height

Directions:

  1. Cut off the domed top and the side and bottom crust of the panettone leaving about a bit over a pound's worth. Trim the pannettone further so that it fits very snugly into the dish you have chosen and comes just to the top edge of the dish. Slice it crosswise into 1/2-inch thick slices. Leave them exposed overnight to the air or put them on a cookie sheet in a very low oven for an hour or so, until the panettone has dried out a bit.
  2. Preheat the oven to 350 degrees. Combine the water with 3/4 cup of the sugar in a heavy, 2-quart saucepan. Stir over high heat until the sugar is dissolved and the liquid clears. Cook undisturbed until the edges start to brown; then swirl the pan continuosly and vigorously until all the sugar has caramelized to a golden amber color. Immediately pour the caramel into the souffle dish. As the caramel cools and hardens, turn the dish in all directions so that the inside is evenly coated. The caramel will spread further in baking.
  3. In a saucepan, bring the milk and lemon zest to a simmer, remove from the heat and allow to cool for a few minutes. In a large bowl, mix well the remaining 3/4 cup sugar with the eggs. Gradually stir in the hot milk.
  4. Trim one slice of panettone so that it fits into the bottom of the souffle dish. Spoon 2 or 3 tablespoons of melted butter over it and then enough of the custard mixture to cover the panettone. Let it absorb the custard, adding more if necessary to cover. Repeat with additional slices of panettone, melted butter, and custard until the dish is filled to the very top. With each slice (and especially the last), use your palm to hold down the panettone until it completely submerged and saturated with custard. Do not compress the panettone, or the budino will be too dense. Drizzle any remaining butter over the top.
  5. Place the souffle dish into a larger pan filled with enough very hot tap water to come three-quarters of the way up the side of the dish. Bake for about an hour and a half. The top should be puffed and brown, the pudding should begin to pull away from the sides of the dish, and the internal temperature should rise to between 160 and 170 degrees. Allow the pudding to cool for at least 15 minutes. Just before serving, run a thin knife around the inside of the dish and unmold the pudding by inverting the souffle dish onto a large plate. Serve warm, cut into wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 674.14 Kcal (2822 kJ)
Calories from fat 268.32 Kcal
% Daily Value*
Total Fat 29.81g 46%
Cholesterol 258.99mg 86%
Sodium 280.31mg 12%
Potassium 181.67mg 4%
Total Carbs 90.83g 30%
Sugars 53.85g 215%
Dietary Fiber 2.27g 9%
Protein 15.22g 30%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 5%
Iron 2.8mg 15%
Calcium 173.5mg 17%
Amount Per 100 g
Calories 245.79 Kcal (1029 kJ)
Calories from fat 97.83 Kcal
% Daily Value*
Total Fat 10.87g 46%
Cholesterol 94.42mg 86%
Sodium 102.2mg 12%
Potassium 66.23mg 4%
Total Carbs 33.12g 30%
Sugars 19.63g 215%
Dietary Fiber 0.83g 9%
Protein 5.55g 30%
Vitamin C 0.8mg 4%
Vitamin A 0.1mg 5%
Iron 1mg 15%
Calcium 63.3mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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