Description
Creamy Butterscotch Budino is a luscious Italian-inspired dessert that comes together in just 30 minutes. This rich, caramel-flavored pudding is smooth and velvety, made from a caramel base infused with egg yolks, cream, and a hint of vanilla. Perfect for a quick yet indulgent treat, it sets beautifully in the fridge and can be topped with extra salted caramel for that final touch of decadence.
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
- 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)
- 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, then heat over medium heat until it reaches a boil. Continue cooking for 5-6 minutes until the mixture turns a rich amber color, indicating the caramel is ready.
- Preparing the Pudding Base: While the caramel cools slightly but is still warm, whisk together the half and half, egg yolks, and cornstarch in a mixing bowl until the mixture is smooth and free of lumps.
- Combining Mixtures: Slowly add the dairy and egg mixture into the cooled caramel while continuously whisking to blend evenly and prevent curdling.
- Cooking the Budino: Return the entire mixture to medium-low heat in the saucepan. Whisk constantly as it heats to prevent sticking and to ensure even cooking. Continue stirring for about 5-7 minutes until the mixture thickens to a pudding-like consistency.
- Finishing Touches: Remove the pot from the heat. Stir in the butter until melted and fully incorporated. Add the optional dark rum or bourbon and vanilla extract, mixing well for enhanced flavor.
- Straining: Pour the pudding through a fine mesh sieve into a clean bowl to achieve a silky smooth texture by removing any lumps or cooked egg bits.
- Chilling and Serving: Divide the budino evenly into ramekins or serving dishes. Top each with salted caramel if desired. Refrigerate for 1 to 2 hours, or until fully set and chilled before serving.
Notes
- Use dark brown sugar for a deeper, more molasses-rich flavor in the caramel.
- Make sure not to stir the caramel mixture while heating to avoid crystallization; swirling is sufficient.
- Adjust the thickness of the pudding by cooking a bit longer if a firmer texture is desired.
- Omit alcohol for a non-alcoholic version, or substitute with vanilla extract alone.
- For a dairy-free version, substitute half and half, milk, heavy cream, and butter with plant-based alternatives.
- If the pudding appears grainy, straining through a fine sieve helps create a silky smooth finish.
