Method

• 1.
  To make the budino, whisk 100ml milk and cornflour in a small bowl until smooth. Set aside. Place remaining 400ml milk in a medium saucepan over medium heat. Add the yolk, sugar and saffron and whisk constantly until almost boiling. Remove from heat before it boils. Add cornflour mixture. Return to medium heat and whisk constantly for 10 minutes or until mixture thickens, like a custard. Divide between 4 x 250ml glasses. Stand for 30 minutes then chill for 2 hours or until firm.
• 2.
  To make the caramel, mix the sugar and 175ml water in a medium saucepan. Cook over medium heat, without stirring but swirling pan occasionally, for 20 minutes or until the mixture is golden brown (170°C on a sugar thermometer, if you have one). Remove from heat. Carefully and slowly (there will be steam and it will splatter) add a further 175ml water and whisk until smooth. Set aside to cool in pan to room temperature.
• 3.
  Remove budino from fridge 20 minutes before serving. Pour a couple of spoonfuls of caramel (see notes) into each glass, sprinkle macadamia on top and serve with some salted popcorn.