RECIPE | Butterscotch Budino with Caramel Sauce

If you have ever been to a dinner party at my house, it is most likely that you have been served this for dessert. About 10 years ago, I first had a version of this at Nancy Silverton’s Pizzeria Mozza. It was one of those defining food experiences instantly committed to memory. It has since shown up in many restaurants and for good reason. People love an elevated version of the simple puddings of their youth. The combination of the light butterscotch pudding, the rich caramel sauce, pillowy whipped cream, and flaky sea salt is one of life’s perfect flavor combinations.

The reason I love it to make it for a dinner party or just myself(let’s be honest)is that it’s quick to make ahead of time and is a more-than satisfying end to a meal.

Butterscotch Budino with Caramel Sauce

Serves 4

1 1/2 cup heavy cream

1 cup whole milk

2 Tablespoons cornstarch

4 egg yolks

1 large egg

3/4 cup dark brown sugar

1/2 heaped teaspoon kosher salt

1/2 cup water

3 tablespoons unsalted butter

2 teaspoons vanilla extract

Caramel Sauce and Whipped Cream

1/2 cup granulated sugar

2 Tablespoons water

2 Tablespoons butter

1/2 cup heavy cream

—

1/2 cup heavy cream

1/4 cup crème fraîche

Flaky sea salt

DIRECTIONS

  1. For the budino, combine the heavy cream and milk and set aside.

  2. Whisk together egg yolks, whole egg, and cornstarch in a medium bowl and set aside.

  3. In a medium pot, combine brown sugar, water, and salt, and bring to a boil over medium high without stirring, about 10 minutes. Tilt and swirl the edges if needed. The mixture should smell nutty, caramelized and look a deep golden brown.

  4. Immediately whisk the cream mixture into the brown sugar. It will hiss and sputter. Bring the mixture back to the boil, still whisking, until smooth. Remove from heat.

  5. Whisk 1 cup of the hot butterscotch mixture into the egg mixture, until about half is incorporated. Whisk it all back into the pan and allow to cook over medium heat until thickened, another 3-4 minutes.

  6. Remove from the heat, whisk in butter until smooth. Add vanilla extract.

  7. Strain through a mesh strainer into a bowl and divide among serving dishes. Chill until set and cooled, a few hours.

  8. Make the caramel sauce. In a small pot, combine the granulated sugar, water, and salt, and bring to a boil over medium high heat without stirring, about 10 minutes. Remove from the heat and whisk in cream and let cool.

  9. Whisk the heavy cream until soft peaks. Whisk in crème fraîche. To serve, drizzle the warm caramel sauce over the pudding. Top with whipped cream topping and a sprinkle of flaky sea salt.

FOODCaitlin ConfidentialComment