Butterscotch Budino

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!

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 20

Refrigeration Time 1 20

Total Time 2

Servings servings

Calories 227kcal

Author Deborah Harroun

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
1 cup salted caramel sauce

Instructions

Combine the cream and the milk in a bowl or in a large measuring cup and set aside.
4 cups heavy cream, 1 cup whole milk
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.
1 1/4 cups light brown sugar, 1/2 cup water
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.
While the sugar and cream are heating, whisk the egg, egg yolks and cornstarch together until smooth.
1 whole egg, 3 egg yolks, 5 tablespoons cornstarch
Slowly pour half of the warm caramel mixture into the egg mixture, whisking constantly to make sure you don’t scramble the eggs.
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.
4 tablespoons unsalted butter, 1 1/2 teaspoons fine sea salt or kosher salt
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.
Serve topped with a thin layer of caramel.
1 cup salted caramel sauce

Notes

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

SUBSTITUTIONS: Whole milk will give you the best result, but I have used 2% and it has worked just fine.

STORE: Store the pudding covered in the refrigerator. I like to lay a piece of plastic wrap right on top of the pudding. These store best without the caramel on top - I like to add the caramel just before serving.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition