If you are craving a dessert that’s both comforting and delightfully indulgent, the Butterscotch Budino with Salted Caramel Recipe is your new best friend in the kitchen. This luscious, creamy treat combines the rich, buttery notes of butterscotch paired with a perfectly balanced salted caramel, creating an irresistible harmony of flavors. Whether you’re looking to impress at a dinner party or simply want a cozy night in with a decadent dessert, this recipe brings a touch of Italian charm right to your table.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the Butterscotch Budino with Salted Caramel Recipe. Each item plays a crucial role, from adding creaminess and sweetness to bringing out those deep caramelized flavors.
- Salted Butter: Adds a rich, creamy base and a hint of saltiness that balances the sweetness perfectly.
- Brown Sugar: Brings warm molasses notes that enhance the butterscotch flavor.
- Cornstarch: Essential for thickening the custard to that signature silky texture.
- Heavy Cream: Makes the budino luxuriously smooth and creamy.
- Whole Milk: Lightens up the custard while keeping it rich and satisfying.
- Egg Yolks: Provide structure and richness to the custard base.
- Vanilla or Vanilla Bean: Adds fragrant warmth and depth, complementing the butterscotch.
- Sugar: The backbone of the salted caramel, bringing sweetness and caramelization.
- Sea Salt: Enhances all the flavors and adds that irresistible salted caramel touch.
How to Make Butterscotch Budino with Salted Caramel Recipe
Step 1: Make the Butterscotch Budino Custard
Start by melting salted butter in a heavy-bottomed pot over medium heat. Stir in the brown sugar until the mixture is smooth and shiny, releasing those gorgeous, caramel-like aromas. Once melted, whisk in cornstarch, followed by heavy cream and whole milk. Bring it to a slow rolling boil while stirring continuously to achieve the perfect thickness that coats the back of a spoon.
Step 2: Temper the Egg Yolks
While your custard base is thickening, whisk the egg yolks in a separate bowl. Slowly add a ladle of your hot custard mix into the yolks while whisking vigorously—this process, called tempering, prevents the yolks from scrambling. Pour this mixture back into the pot and return to a gentle boil, cooking for one more minute until smooth and silky.
Step 3: Infuse with Vanilla
Add your choice of vanilla extract or the seeds from a vanilla bean to the custard, stirring gently until fully incorporated. This will elevate the flavor profile and add a lovely aromatic quality to your budino. Remove from heat and transfer to the refrigerator to chill and fully set; an ice bath can help speed up this cooling phase if you’re in a rush.
Step 4: Prepare the Salted Caramel
For the salted caramel, heat sugar over medium heat in a medium saucepan. Stir constantly as it clumps together and begins to melt into a rich amber color. Once completely melted, carefully add butter—the mixture will bubble vigorously, so proceed with caution! Whisk until butter is fully incorporated, then drizzle in heavy cream and allow it to boil gently for 1 to 2 minutes. Remove from heat, stir in sea salt, and let the caramel thicken slightly while it cools.
Step 5: Layer and Assemble
To create the classic presentation of the Butterscotch Budino with Salted Caramel Recipe, layer the chilled butterscotch custard in serving glasses or bowls, then generously top with the warm salted caramel sauce. The contrast of creamy custard and sticky caramel is simply divine.
How to Serve Butterscotch Budino with Salted Caramel Recipe
Garnishes
Freshly whipped cream, a sprinkle of flaky sea salt, or a few toasted nuts like pecans or walnuts make wonderful garnishes. These touches add texture and a bit of visual flair, making your budino irresistible to dig into.
Side Dishes
This rich dessert pairs beautifully with lighter fare such as a crisp citrus salad or a simple green salad with vinaigrette to balance the sweetness. You’ll find that a fresh element alongside the Butterscotch Budino with Salted Caramel Recipe elevates the entire dining experience.
Creative Ways to Present
Try serving your budino in elegant stemmed glasses for a sophisticated look or use mini mason jars to keep portions fun and portable. For a playful twist, layer the butterscotch custard with crushed amaretti cookies or sprinkle espresso powder on top to add a subtle, coffee-flavored kick.
Make Ahead and Storage
Storing Leftovers
Any leftover budino custard can be stored in an airtight container in the refrigerator for up to three days. Keep the salted caramel stored separately to maintain its texture and pour fresh over the custard before serving.
Freezing
While freezing is possible, it can slightly alter the silky texture of the budino. If you do freeze it, make sure to thaw it slowly in the refrigerator overnight and stir gently before serving. Salted caramel sauce is best prepared fresh but can be frozen for up to one month in a sealed container.
Reheating
To reheat, gently warm the budino in a double boiler or microwave in short bursts, stirring in between to avoid overheating. Warm your salted caramel sauce lightly and drizzle over the reheated custard for that freshly made experience.
FAQs
Can I use regular sugar instead of brown sugar for the budino?
While you can substitute with regular sugar, brown sugar adds a richer, deeper flavor that is key to authentic butterscotch. For the best taste, stick to brown sugar whenever possible.
Is it necessary to use whole milk for the custard?
Whole milk is preferred because it provides the right creaminess and balance. Using lower-fat milk may result in a thinner texture, so for the classic budino feel, whole milk is your best bet.
How can I tell when the caramel is ready?
When the sugar melts and turns a deep amber color, it’s ready. Be careful not to let it burn, as burnt caramel tastes bitter. A consistent stirring and close watch will help you achieve that perfect golden hue.
Can I make this recipe vegan or dairy-free?
It’s a bit tricky since the richness mainly comes from butter and dairy. However, you can try using plant-based butters and milks, along with egg substitutes. Keep in mind the flavor and texture might differ from the traditional version.
What’s the best way to serve this dessert for a crowd?
Make the budino custard and salted caramel sauce ahead of time and chill separately. When ready to serve, layer individual portions in small glasses or ramekins and top with caramel. This makes presentation stunning and serving easy.
Final Thoughts
There’s something truly magical about making the Butterscotch Budino with Salted Caramel Recipe at home. It’s a perfect balance between sweet and salty, creamy and caramelized, that never fails to impress. I encourage you to dive in, try this recipe, and enjoy every spoonful of that deeply comforting butterscotch goodness with luscious salted caramel on top. Trust me, once you taste it, you’ll want to make it again and again!
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Butterscotch Budino with Salted Caramel Recipe
- Total Time: 50 minutes
- Yield: 6 servings
Description
This Butterscotch Budino with Salted Caramel is a rich and creamy Italian-inspired dessert featuring a velvety butterscotch custard layered under luscious homemade salted caramel. Smooth and indulgent, this treat delivers the perfect balance of sweet, buttery flavors with a hint of sea salt for a delightful finish, ideal for impressing guests or savoring a cozy night in.
Ingredients
Butterscotch Budino Custard
- 3 Tablespoons Salted Butter
- 1 cup Brown Sugar
- 1/4 cup Cornstarch
- 1 cup Heavy Cream
- 2 cups Whole Milk
- 3 Egg Yolks
- 2 teaspoons Vanilla Extract or 1 Vanilla Bean
Salted Caramel
- 1 cup Sugar
- 1/2 cup Butter
- 1/2 cup Heavy Cream
- 1/4 teaspoon Sea Salt (plus more for topping)
Instructions
- Prepare Butterscotch Budino Custard: In a heavy-bottomed pot, melt the salted butter over medium heat. Add the brown sugar and stir continuously until both the butter and sugar are fully melted and combined.
- Add Thickening Agents and Dairy: Stir in the cornstarch, then pour in the heavy cream and whole milk. Bring the mixture to a slow rolling boil while stirring frequently.
- Cook Until Thickened: Continue cooking and stirring the mixture until it thickens enough to coat the back of a spoon, ensuring it doesn’t burn or stick to the pot.
- Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks while whisking continuously to temper them and prevent scrambling.
- Combine Egg Yolks with Custard: Pour the tempered egg yolks back into the pot with the milk mixture. Stir thoroughly and bring the mixture back to a boil for 1 minute to cook the yolks completely.
- Add Flavoring: Remove from heat and stir in the vanilla extract or scrape seeds from a vanilla bean into the custard. Let the custard cool, then chill it in the refrigerator until set. For quicker cooling, place the pot in an ice bath.
- Make Salted Caramel (Traditional Method): In a medium saucepan, heat the sugar over medium heat, stirring constantly until the sugar clumps and melts into an amber-colored liquid. Carefully add the butter, whisking until fully incorporated. Slowly drizzle in the heavy cream while stirring, then let the mixture boil for 1–2 minutes. Remove from heat and stir in the sea salt. Allow to cool and thicken.
- Make Salted Caramel (Easier Method): In a heavy-bottomed saucepan, melt the butter and sugar together over medium heat, stirring constantly until the mixture turns an amber color. Stir in the heavy cream and sea salt, then boil for 1 minute. Let the caramel set up.
- Assemble the Dessert: Layer the chilled butterscotch custard in serving dishes and top generously with the salted caramel sauce. Optionally, sprinkle a pinch of sea salt on top of the caramel for added texture and flavor.
Notes
- Tempering the egg yolks is crucial to avoid curdling and ensure smooth custard.
- Watch the caramel closely while cooking to prevent burning; caramel can go from perfect to burnt very quickly.
- You can use either vanilla extract or a vanilla bean based on your preference.
- The salted caramel can be stored in the refrigerator and gently reheated before serving.
- For presentation, garnish with a sprinkle of flaky sea salt or a dollop of whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
