Butterscotch Budino Dessert Recipe
User Reviews
5
Butterscotch Budino Dessert Recipe
Description
This dessert begins by cooking brown sugar with water and salt to create a rich caramel base that's incorporated into a mixture of half-and-half, egg yolks, and cornstarch. The cornstarch acts as a thickening agent while the eggs add richness. The mixture is slowly cooked over medium-low heat while whisking until it thickens to a pudding consistency.
After cooking, butter adds silkiness, and dark rum and vanilla bring aromatic depth. Straining the custard ensures a smooth texture free of lumps. It's portioned into small ramekins and gently cooled. Adding thick caramel sauce with coarse sea salt on top balances sweetness with a touch of savory complexity.
Serve the budino chilled or at room temperature as an individual dessert portion. The flavor melds creamy, caramel, and buttery notes, with the salt garnish enhancing the butterscotch profile.
This recipe notes that the alcohol is optional and leftovers keep well refrigerated for up to a week, making it possible to prepare ahead.
Ingredients
- 1 cup light brown sugar
- ¼ cup water
- 1 teaspoon salt
- 4 cups half and half 2 cups milk + 2 cups heavy cream
- 6 large egg yolk
- 5 tablespoons cornstarch
- 6 tablespoons butter
- 1 ½ tablespoon dark rum optional, or bourbon
- 2 teaspoons vanilla extract
- caramel sauce course sea salt, optional, thick, for garnish
Instructions
- Set a large saucepot over medium-low heat. Combine the brown sugar, water, and salt in the pot. Swirl the pot (don’t stir) and heat until boiling. Cook for 5-6 minutes, until a rich brown color is formed. Turn off the heat.
- While the sugar is cooling, set out a mixing bowl. Mix the half and half, egg yolks, and cornstarch. Whisk well until smooth.
- Add the dairy mixture to the slightly cooled sugar, whisking continually. The sugar will seize up at first, but will melt down as it cooks.
- Place the pot back over medium-low heat. Continue to whisk as the mixture becomes smooth and then thickens into firm pudding consistency.
- Remove from heat. Stir in the butter, rum, and vanilla extract. Then set a fine mesh strainer over a bowl and pour the budino into the strainer. Use a spatula to push it through, if needed.
- Pour (or scoop) the budino into ½ cup ramekins or serving jars. Allow them to cool slightly, then top with thick caramel sauce and sea salt (if desired.) Cover and refrigerate until ready to serve.
Notes
- The addition of dark rum is optional; you can omit it or replace with bourbon-flavored vanilla extract.
- Leftover budino can be covered and stored in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 326kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 344mg | 14% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 138mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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