Butterscotch Budino
User Reviews
5
Butterscotch Budino
Description
Butterscotch Budino combines dark brown sugar caramelized with salt and water, blended with cream and milk to form a luscious custard base. Eggs and cornstarch thicken the mixture as it cooks to a smooth, dense consistency that holds its shape when chilled. Incorporating butter and vanilla extract at the end enriches the custard, enhancing its creamy texture and warm butterscotch flavor.
The accompanying butterscotch topping is made by melting butter with brown sugar and sea salt, infused with vanilla and heavy cream to create a silky sauce. Finished with flaky sea salt sprinkled on top, the dessert offers a contrast of sweet and savory elements that complement the smooth custard underneath.
This budino is typically served chilled, making it a comforting and elegant dessert option. Its richness pairs well with a simple shortbread or biscotti on the side and is ideal when a small, satisfying dessert is desired after a meal.
Use flaky sea salt like Maldon or Fleur de sel for topping to add a subtle crunch and enhanced saltiness.If the butterscotch topping thickens too much, soften it with a small amount of heavy cream or by warming gently in a hot water bath, whisking to smooth.
Ingredients
Butterscotch Budino
- 1 cup dark brown sugar
- 1 tsp kosher salt
- 3 cups heavy cream
- 1 1/2 cups milk
- 1 egg large
- 3 egg large yolks
- 5 tbsp cornstarch
- 5 tbsp butter unsalted
- 1 1/2 tbsp vanilla extract
- sea salt See Note 1, flaky, for topping
Butterscotch Topping
- 4 tbsp butter
- 1/2 cup dark brown sugar
- 1 tsp sea salt See Note 1, flaky
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
Butterscotch Budino
- Combine the heavy cream and milk and set aside.
- In a large, heavy-bottomed pot over medium high heat, stir the brown sugar, a half cup of water and the salt. Cook until the sugar is melted and smells caramelized, 10 minutes.
- Immediately whisk in the cream and milk mixture (the mixture will steam and the butterscotch will seize, but it will become smooth again with continued whisking).
- Bring the mixture to a boil, then turn heat to low.
- In a medium bowl, whisk the egg, egg yolks, and cornstarch. Add 1 cup of the hot butterscotch mixture to the egg mixture, whisking constantly. Whisk egg mixture back into the remaining butterscotch.
- Bring to a boil, whisking constantly, until the custard is very thick, about 2 minutes. Be careful not to scorch the bottom of the mixture and custard thickens.
- Remove from the heat and whisk in the butter and vanilla. At this stage you can either use a blending wand/stick tp puree to smooth OR strain the custard through a fine mesh strainer to remove any lumps. Divide among eight 6-ounce ramekins, 7 ounce custard jars or serving bowls. I use these Mini Tulip Jelly Jar with Glass Lids.
- Allow to cool. Cover with plastic wrap and refrigerate until completely chilled, 2-3 hours.
Brown Sugar Caramel (Butterscotch Sauce)
- Melt the butter in a medium heavy-bottomed saucepan over medium heat.
- Add the brown sugar, salt, vanilla and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes. Mixture should no longer be grainy, but smooth.
- Remove the mixture from the heat and transfer the butterscotch sauce to a container to cool slightly. If butterscotch thickens too much see Note 2.
- Top each butterscotch custard with 1 to 2 tablespoons of the warm butterscotch sauce and a pinch of the sea salt flakes.
Notes
- Top the budino with flaky sea salt (e.g., Maldon or Fleur de sel) for added texture and flavor contrast.
- To loosen thick butterscotch sauce, whisk in a tablespoon of heavy cream or warm it briefly in a hot water bath, taking care to avoid direct water contact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 137mg | 46% |
| Sodium | 343mg | 14% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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