Butterscotch Budino with Salted Caramel
User Reviews
4.8
Butterscotch Budino with Salted Caramel
Description
Butterscotch Budino with Salted Caramel begins by melting salted butter and brown sugar together, creating a butterscotch base. Cornstarch is stirred in to act as a thickening agent, followed by the addition of heavy cream and whole milk, which are gently heated until the mixture thickens to a custard-like consistency. Egg yolks are tempered with some of the hot liquid to prevent curdling, then added back and the mixture is brought to a brief boil to ensure proper cooking and thickening. Vanilla extract or vanilla bean adds aromatic depth.
The salted caramel topping is prepared separately by carefully melting sugar over medium heat until it reaches an amber color, then combined with butter, heavy cream, and a pinch of salt to enhance sweetness and create a complex flavor contrast. The pudding is chilled until fully set and cool, which allows for a smooth, luscious texture.
This dessert features a creamy butterscotch custard with a velvety mouthfeel, balanced by the rich, buttery salted caramel sauce. It offers a pleasing contrast between silky pudding and sticky sauce, marrying sweet and slightly salty tastes for added complexity. Ideal for serving in small portions to conclude meals or as a sweet treat for special occasions.
Ingredients
Butterscotch Budino Custard:
- 3 Tablespoons butter salted
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1 cup heavy cream
- 2 cups milk whole
- 3 egg yolk
- 2 teaspoons vanilla extract or 1 vanilla bean
Homemade Salted Caramel:
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 1/4 teaspoons salt plus more for the top of caramel, sea salt
Instructions
To make Butterscotch Budino Custard:
- In a heavy-bottomed pot, melt butter over medium heat. Add brown sugar and keep stirring until the brown sugar and butter are completely melted.
- Stir in cornstarch. Add heavy cream and whole milk.
- Bring to a slow rolling boil and let thicken. Continue to cook and stir until the mixture coats the back of a spoon.
- While the milk mixture is cooking, place egg yolks in small bowl. Temper egg yolks by spooning a small amount of hot milk into the bowl. Use a whisk and keep stirring. Pour the mixture back into the pot.
- Bring it back to a boil for 1 minute.
- Add vanilla extract or vanilla bean.
- Let chill in refrigerator and cool completely. If you want to expedite the cooling process, put in an ice bath.
How to make salted caramel:
- Two Methods:
- In a medium saucepan, heat sugar over medium heat, stirring constantly.
- The sugar will begin to form clumps and will turn into an amber color. Keep stirring. Watch carefully as the sugar can easily burn.
- Once sugar is completely melted, add the butter. The butter will bubble so be careful.
- Stir the butter into the caramel until it is completely melted. Use a whisk to stir the sugar and butter.
- Drizzle the heavy cream into mixture and stir.
- Let it boil for 1-2 minutes.
- Remove from heat and stir in sea salt. Let set up.
- EASIER METHOD:
- Melt butter and sugar in a heavy-bottomed saucepan over medium heat. Let melt and stir with wooden spoon or heat-resistant spatula. Keep stirring and cooking until it turns an amber color. Watch it carefully. Stir in heavy cream and sea salt. Boil for 1 minute and let set up.
- To make layered dessert:
- Layer butterscotch custard and top with salted caramel.
User Reviews
Overall Rating
4.8
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