Description
This Creamy Butterscotch Budino is a luscious, rich dessert that takes just 30 minutes to prepare, followed by a short chilling time. Featuring a smooth caramel base blended with creamy dairy and egg yolks, this Italian-inspired pudding delivers a velvety texture and deep butterscotch flavor that’s perfect for any occasion.
Ingredients
Scale
Caramel
- 1 cup light brown sugar (can substitute dark brown sugar for deeper flavor)
- 1/4 cup water
- 1 teaspoon salt (sea salt or kosher salt preferred)
Pudding Mixture
- 1 cup half and half (can substitute whole milk or non-dairy milk)
- 1/2 cup milk (can substitute extra half and half or heavy cream)
- 1 cup heavy cream (optional but recommended)
- 4 large egg yolks (use yolks only)
- 1/4 cup cornstarch (can substitute arrowroot powder)
Finishing Ingredients
- 2 tablespoons butter (can use non-dairy butter alternative)
- 1 tablespoon dark rum or bourbon (optional, omit for non-alcoholic)
- 1 teaspoon vanilla extract (use pure vanilla extract)
Instructions
- Making the Caramel: In a large saucepan, combine the light brown sugar, water, and salt. Gently swirl the pot without stirring to mix the ingredients. Heat the mixture over medium until it begins to boil, then cook for about 5-6 minutes until it reaches a rich amber color, indicating the caramelization of the sugar.
- Preparing the Pudding Mixture: While the caramel cools slightly, whisk together half and half, milk, heavy cream, egg yolks, and cornstarch in a mixing bowl until the mixture is completely smooth with no lumps.
- Combining Caramel and Dairy Mixture: Slowly add the dairy and egg yolk mixture to the slightly cooled caramel, whisking continuously to prevent curdling or lumps.
- Cooking the Pudding: Return the combined mixture to the saucepan and place it over medium-low heat. Whisk constantly for about 5-7 minutes, until the mixture thickens into a smooth pudding consistency.
- Finishing the Budino: Remove the pot from heat and stir in the butter, along with optional dark rum or bourbon and pure vanilla extract to enhance the flavor depth.
- Straining for Smoothness: Pour the pudding through a fine mesh sieve into a clean bowl to ensure a silky smooth texture by removing any lumps or cooked egg bits.
- Chilling and Serving: Divide the budino evenly into ramekins or serving dishes. Optionally, top with extra salted caramel for garnish. Refrigerate for at least 1-2 hours until the pudding is fully set and chilled.
Notes
- Use only the egg yolks to ensure a creamy rich texture without egg whites causing toughening.
- Swirling the caramel mixture instead of stirring helps prevent crystallization and ensures an even caramel color.
- If you prefer a non-alcoholic version, simply omit the dark rum or bourbon without sacrificing flavor.
- For a dairy-free version, substitute half and half, milk, heavy cream, and butter with plant-based alternatives.
- Make sure to whisk continuously while cooking the pudding to prevent lumps and curdling.
- Chilling time can be extended for a firmer set; budino can be made a day ahead for convenience.
