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Butterscotch Budino with Salted Caramel Recipe

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3.8 from 32 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://quickandsweetrecipes.com/butterscotch-budino-with-salted-caramel-recipe/