Butterscotch Budino Dessert Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
