Butterscotch Budino
User Reviews
5
6 reviews
Excellent
Butterscotch Budino
Report
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!
Share:
Ingredients
- 4 cups heavy cream
- 1 cup milk whole
- 1 1/4 cups light brown sugar
- 1/2 cup water
- 1 egg whole
- 3 egg yolk
- 5 tablespoons cornstarch
- 4 tablespoons butter cut into small pieces, unsalted
- 1 1/2 teaspoons fine sea salt or kosher salt
- 1 cup caramel sauce salted
Instructions
- Combine the cream and the milk in a bowl or in a large measuring cup and set aside.
- 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.
- 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.
- 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.
- 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.
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
Show Details
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%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 227 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
