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5.0 from 6 votes

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!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 20 mins
Total Time
2 hrs
Servings: 12 servings
Calories: 227 kcal
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  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.

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 Information

Serving 1/12 of recipe Calories 227kcal (11%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Trans Fat 0g Cholesterol 93mg (31%) Sodium 336mg (14%) Fiber 0g (0%) Sugar 7g (14%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 227

% Daily Value*

Serving 1/12 of recipe
Calories 227kcal 11%
Carbohydrates 30g 10%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Trans Fat 0g 0%
Cholesterol 93mg 31%
Sodium 336mg 14%
Fiber 0g 0%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.