Butterscotch Budino Recipe
User Reviews
4.8
12 reviews
Excellent
Butterscotch Budino Recipe
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This butterscotch budino is an extra-thick and delicious pudding made with cornstarch. It's so rich and creamy!
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Ingredients
- 2½ cups whole milk room temperature
- 1½ cups heavy cream room temperature
- 5 large egg yolks room temperature
- 2 tablespoons cornstarch
- 1 cup brown sugar
- ¼ cup water
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter room temperature
- 2 teaspoons pure vanilla extract
- Caramel sauce optional, for serving
- Whipped Cream optional, for serving
Instructions
- Stir together the milk and cream in a measuring cup or bowl with a spout. Set aside.
- In a medium heatproof bowl, whisk together the egg yolks and cornstarch until pale yellow, about 1 minute. Set aside.
- Add the brown sugar, water, and salt to a high-sided saucepan set over medium heat. Cook the mixture until it begins to bubble, about 3-4 minutes.
- Begin to swirl the mixture gently to ensure it doesn’t burn, but don’t stir it! Once the mixture is bubbling, cook until the mixture reaches 240°F, another 3-4 minutes.
- Remove the pan from the heat and very slowly add the milk/cream mixture, whisking constantly. It will bubble and splatter so stand back and pour carefully.
- Once all of the milk has been incorporated, return the pan to the heat and cook until the mixture begins to steam, about 2 minutes.
- Slowly add 1 cup of the milk mixture into the egg yolks, whisking constantly so they don’t scramble. Then, whisk the egg yolk mixture back into the pot– again, pour slowly and whisk constantly!
- Cook for 2-3 minutes, or until the pudding has thickened enough to coat the back of a spoon. Remove from the heat immediately.
- Pour the pudding through a fine mesh sieve to remove any lumps of curdled milk or scrambled egg. This step is optional, but recommended.
- Add the butter and vanilla to the pudding and whisk to combine.
- Place plastic wrap touching the surface of the pudding so it doesn’t form a skin. Cool completely in the fridge, about 4 hours.
- To serve, place the pudding in a small bowl and top with caramel sauce and whipped cream.
Notes
- Storage: Store butterscotch budino tightly wrapped with plastic wrap pressed to the surface to prevent a skin from forming. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
260mg
(87%)
Sodium
205mg
(9%)
Potassium
291mg
(8%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
1470IU
(29%)
Vitamin C
1mg
(1%)
Calcium
226mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 260mg | 87% |
| Sodium | 205mg | 9% |
| Potassium | 291mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 1470IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 226mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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