Butterscotch Budino Dessert Recipe

Introduction

Butterscotch Budino is a rich, creamy Italian dessert that perfectly balances sweet caramel flavors with a silky pudding texture. It’s an impressive yet simple treat that’s great for special occasions or a cozy night in.

Ingredients

• 1 cup light brown sugar
• ¼ cup water
• 1 teaspoon salt
• 4 cups half and half (2 cups milk + 2 cups heavy cream)
• 6 large egg yolks
• 5 tablespoons cornstarch
• 6 tablespoons butter
• 1 ½ tablespoon dark rum or bourbon (optional)
• 2 teaspoons vanilla extract
• Optional garnishes: thick caramel sauce, coarse sea salt

Instructions

1. Step 1: Set a large saucepot over medium-low heat. Combine the brown sugar, water, and salt in the pot. Swirl the pot gently without stirring, and heat until the mixture boils. Cook for 5 to 6 minutes until a rich brown color develops. Then turn off the heat.
2. Step 2: While the sugar cools slightly, in a mixing bowl whisk together the half and half, egg yolks, and cornstarch until smooth.
3. Step 3: Gradually add the dairy mixture to the slightly cooled sugar, whisking constantly. The sugar may seize at first but will dissolve as it warms.
4. Step 4: Return the pot to medium-low heat. Continue whisking as the mixture smooths out and thickens to a firm pudding consistency.
5. Step 5: Remove from heat. Stir in the butter, rum (if using), and vanilla extract. Pour the budino through a fine mesh strainer into a bowl to remove any lumps, using a spatula to help if needed.
6. Step 6: Spoon the budino into ½ cup ramekins or small serving jars. Let cool slightly, then top with caramel sauce and a sprinkle of coarse sea salt if desired. Cover and refrigerate until ready to serve.

Tips & Variations

• For a richer flavor, use only heavy cream instead of half and half. To keep it alcohol-free, omit the rum or bourbon.
• Serve chilled with a dollop of whipped cream or toasted nuts for extra texture.
• If the budino is too thick after chilling, let it sit at room temperature a few minutes before serving or whisk gently to soften.

Storage

Store the budino covered in the refrigerator for up to 3 days. It is best served chilled but can be brought to room temperature for a few minutes before enjoying. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make butterscotch budino ahead of time?

Yes, budino can be prepared a day in advance and kept refrigerated. This allows the flavors to meld, and the pudding to set perfectly.

What can I use instead of cornstarch?

You can substitute tapioca starch or arrowroot powder in equal amounts. However, cornstarch is preferred for the smoothest texture.

Butterscotch Budino Dessert Recipe

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★★★★★

4.5 from 137 reviews

This rich and creamy Butterscotch Budino dessert combines caramelized brown sugar with a smooth, custard-like pudding base, flavored with butter, vanilla, and optional dark rum or bourbon. Perfect for an elegant treat, it’s served chilled and can be garnished with thick caramel sauce and a sprinkle of sea salt for a sophisticated sweet and salty finish.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Budino

• 1 cup light brown sugar
• ¼ cup water
• 1 teaspoon salt
• 4 cups half and half (2 cups milk + 2 cups heavy cream)
• 6 large egg yolks
• 5 tablespoons cornstarch
• 6 tablespoons butter
• 1 ½ tablespoon dark rum or bourbon (optional)
• 2 teaspoons vanilla extract

Optional Garnishes

• Thick caramel sauce
• Coarse sea salt

Instructions

1. Caramelize the sugar: Set a large saucepot over medium-low heat. Combine the brown sugar, water, and salt in the pot. Swirl gently without stirring and heat until boiling. Cook for 5-6 minutes, until a rich brown color is formed. Turn off the heat to let it cool slightly.
2. Prepare the dairy mixture: While the sugar is cooling, in a mixing bowl whisk together the half and half, egg yolks, and cornstarch until smooth and fully combined.
3. Combine mixtures: Add the dairy mixture gradually to the slightly cooled caramelized sugar, whisking continually. Initially, the sugar may seize up but it will melt down as it heats.
4. Cook the custard: Return the pot to medium-low heat. Continuously whisk the mixture as it heats, allowing it to become smooth and thicken into a firm pudding consistency, which should take several minutes.
5. Finish the budino: Remove the pot from heat. Stir in the butter, rum (if using), and vanilla extract until fully incorporated. Pour the budino through a fine mesh strainer into a bowl to remove any lumps, using a spatula to push it through if necessary.
6. Chill and serve: Pour or scoop the strained budino into ½ cup ramekins or serving jars. Allow them to cool slightly at room temperature before topping with thick caramel sauce and a sprinkle of coarse sea salt if desired. Cover and refrigerate until ready to serve.

Notes

• Use room temperature eggs for better mixing results.
• The rum or bourbon is optional but adds a nice depth of flavor to the dessert.
• Make sure to whisk continuously when thickening the pudding to avoid lumps or burning.
• Straining the pudding ensures a smooth, velvety texture.
• Budino can be prepared a day ahead and stored refrigerated for up to 3 days.
• For a dairy-free version, substitute half and half with a non-dairy creamer and butter with a plant-based alternative, but flavor and texture will vary.

Keywords: Butterscotch Budino, creamy dessert, caramel pudding, Italian dessert, custard, easy pudding recipe