Print
The perfect ending to any meal, this Butterscotch Budino is a creamy Italian pudding that will stick in your memory and leave you craving more!

Butterscotch Budino

  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 servings 1x

Description

The perfect ending to any meal, this Butterscotch Budino is a creamy Italian pudding that will stick in your memory and leave you craving more!


Scale

Ingredients

  • 4 cups heavy cream
  • 1 cup whole milk*
  • 1 1/4 cups light brown sugar
  • 1/2 cup water
  • 1 whole egg
  • 3 egg yolks
  • 5 tablespoons cornstarch
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 teaspoons fine sea salt or kosher salt
  • caramel sauce**
  • freshly whipped cream

Instructions

  1. Combine the cream and the milk in a bowl or in a large measuring cup and set aside.
  2. In a large, heavy bottomed saucepan, combine the brown sugar and the water. Turn the heat to medium and let the mixture come to a simmer. Turn the heat up to medium-high and cook until there are slow rolling bubbles and the mixture is dark. Be sure to watch it continuously, as the mixture will burn quickly.
  3. Slowly add the cream and milk mixture. The mixture may seize, but just whisk it until the cream and the sugar mixture are completely combined. Bring the mixture to a simmer, then turn off the heat.
  4. While the sugar and cream are heating, whisk the egg, egg yolks and cornstarch together until smooth.
  5. Slowly pour half of the warm caramel mixture into the egg mixture, whisking constantly to make sure you don’t scramble the eggs.
  6. Turn the heat back on the caramel mixture to medium-high. Pour the egg mixture back into the caramel mixture and cook, whisking constantly, until bubbles form on the surface and pop. Remove the mixture from the heat and whisk in the butter and salt until it is smooth.
  7. Pour the mixture through a sieve into a large measuring cup or bowl with a spout. Immediately portion the pudding into parfait glasses or bowls and chill.
  8. Serve topped with a thin layer of caramel and a dollop of whipped cream.


Notes

recipe slightly adapted from Salt Lake City Chef’s Table by Becky and Josh Rosenthal

*I used 2% milk because that’s what I had on hand and it still worked great.
**I used this caramel recipe from Fifteen Spatulas.
Total time does not include chilling time.
The original recipe calls for 2 tablespoons of dark rum to be mixed in with the butter. Since I don’t drink, I just left it out and it was still out of this world delicious.