- 1/4 Cup coconut oil
- 1/2 Cup raw whole almonds, coarsely chopped
- 1/4 Cup clover honey
- 2 1/2 Cups oats
- 1/4 Cup granulated cane sugar
- Pinch of fine sea salt
- 1/8 Teaspoon pure vanilla extract
- 1/2 Cup coconut chips, coarsly chopped
- 1/8 Teaspoon pure coconut extract
- 1/3 Cup high-quality cocoa powder (such as Vahlrona or Callebaut)
- 3 Cups whole milk, divided
- 1 Teaspoon coarse sea salt
- 3/4 Cups (packed) dark brown sugar
- 1 Cup pumpkin puree
- 3/4 Cups water
- 5 large egg yolks
- 2 Teaspoons dark rum
- 4-6 jars or bowls
- 3 Tablespoons butter, softened
- 1/4 Cup cornstarch
Salted Caramel Sauce
- 1 Cup granulated sugar
- 1/2 Cup heavy cream
- 1/2 vanilla bean, split lengthwise
- 1/8-1/4 teaspoon coarse sea salt
- extra coarse sea salt
- 6 Tablespoons butter, cut to pieces
Adjust baking rack to the middle rack. Preheat oven to 275°. Brush half of a sheet pan with coconut oil. In a small saucepan, heat remaining coconut oil over medium heat. Whisk in cocoa powder, honey, sugar, and salt. Bring to a simmer, whisking constantly until smooth and sugar is completely dissolved. Stir in coconut and vanilla extracts. In separate bowl, combine oats, almonds, and coconut chips. Add cocoa mixture to oat mixture, stirring until thoroughly combined. Transfer mixture to sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
In small bowl, whisk ½ cup milk and cornstarch until smooth. Set aside. In small saucepan, heat remaining milk over medium heat until mixture begins to simmer. Set aside. In heavy saucepan, combine sugar and water.
To make the caramel stir the sugar and water together in a heavy saucepan set over medium heat until all the sugar dissolves. Stir over medium heat until sugar dissolves. Increase heat to high, cook without stirring until mixture reaches between 210-215°.
In a large heat-proof bowl, whisk 5 large egg yolks. Gradually add in hot milk, whisking continuously. Add cornstarch mixture, continue whisking. Slowly add caramel. Return mixture to saucepan, cook over medium heat, whisking until thick and temperature reached 175° (approx. 3-5 minutes). Remove from heat. Whisk in the butter, rum, salt and pumpkin puree. Pour into heat-proof pitcher. Pour 1/2 cup of the budino into jars. Cover with plastic wrap and chill for 3-5 hours.
Salted Caramel Sauce
Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside. In a heavy saucepan, add sugar. Cook over medium heat, stirring vigorously with a wooden spoon. Once sugar melts, whisk in individual pieces of butter until each piece melts. Add vanilla cream mixture slowly. Whisk until smooth. Add salt, whisking to combine. Strain into a heatproof bowl; let cool slightly. Spoon 2 tbsp. caramel sauce over each budino. Sprinkle with chocolate crumble.