If you’ve never had a budino before, allow me to introduce you! This butterscotch budino is an extra-thick and delicious pudding made with cornstarch. It has that great rich, eggy, custardy texture but is even denser and creamier than a traditional pudding. I was blown away the first time I made it, and I think you will be, too!
A budino is an Italian thick, eggy custard thickened with cornstarch. It’s very similar to butterscotch pudding, but thickens up more once chilled. I made this butterscotch budino from scratch, and it’s so rich, creamy, and caramelly! It’s more of a decadent dessert than an everyday snack, and it feels elevated topped with caramel sauce and whipped cream.
What’s in This Butterscotch Budino Recipe?
- Dairy: The combination of whole milk and heavy cream creates a thick and rich pudding. I highly recommend the combination!
- Egg Yolks: Thicken the pudding and add additional richness. Use some of the leftover egg whites to make my favorite coffee macarons!
- Cornstarch: Also thickens the pudding!
- Brown Sugar: I used light brown sugar because it’s easier to tell when the caramel sauce is golden brown, but you can use dark brown sugar instead.
- Salt: Enhances the butterscotch flavor in the pudding.
- Butter: Adds delicious flavor and mouthfeel to the pudding. Just make sure it gets fully whisked into the pudding before chilling.
- Vanilla Extract: Enhances the sweetness and earthiness of the brown sugar.
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How to Store
Store leftover butterscotch budino with plastic wrap pressed onto the surface to prevent a skin from forming for up to 3 days in the refrigerator. It will also keep well in an airtight container in the freezer for up to 3 months. Let the pudding thaw overnight in the refrigerator or enjoy frozen as an ice cream-like treat!
Tips for Success
- Although it may be harder to tell when the caramel is done, dark brown sugar will lend the richest, most decadent flavor. Use an instant-read thermometer if using dark brown sugar.
- Be sure to strain the pudding through a fine-mesh sieve before stirring in the butter and vanilla to remove any curdled milk or scrambled eggs.
- Press plastic wrap to the surface of the pudding before storing to prevent a skin from forming.
- Chill the pudding for at least 4 hours before enjoying.
Butterscotch Budino Recipe
Ingredients
- 2½ cups whole milk room temperature
- 1½ cups heavy cream room temperature
- 5 large egg yolks room temperature
- 2 tablespoons cornstarch
- 1 cup brown sugar
- ¼ cup water
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter room temperature
- 2 teaspoons pure vanilla extract
- Caramel sauce optional, for serving
- Whipped cream optional, for serving
Equipment
- Kitchen Scale (optional)
- Instant Read Thermometer (optional)
Instructions
- Stir together the milk and cream in a measuring cup or bowl with a spout. Set aside.2½ cups whole milk, 1½ cups heavy cream
- In a medium heatproof bowl, whisk together the egg yolks and cornstarch until pale yellow, about 1 minute. Set aside.5 large egg yolks, 2 tablespoons cornstarch
- Add the brown sugar, water, and salt to a high-sided saucepan set over medium heat. Cook the mixture until it begins to bubble, about 3-4 minutes.1 cup brown sugar, ¼ cup water, ¼ teaspoon kosher salt
- Begin to swirl the mixture gently to ensure it doesn’t burn, but don’t stir it! Once the mixture is bubbling, cook until the mixture reaches 240°F, another 3-4 minutes.
- Remove the pan from the heat and very slowly add the milk/cream mixture, whisking constantly. It will bubble and splatter so stand back and pour carefully.
- Once all of the milk has been incorporated, return the pan to the heat and cook until the mixture begins to steam, about 2 minutes.
- Slowly add 1 cup of the milk mixture into the egg yolks, whisking constantly so they don’t scramble. Then, whisk the egg yolk mixture back into the pot– again, pour slowly and whisk constantly!
- Cook for 2-3 minutes, or until the pudding has thickened enough to coat the back of a spoon. Remove from the heat immediately.
- Pour the pudding through a fine mesh sieve to remove any lumps of curdled milk or scrambled egg. This step is optional, but recommended.
- Add the butter and vanilla to the pudding and whisk to combine.3 tablespoons unsalted butter, 2 teaspoons pure vanilla extract
- Place plastic wrap touching the surface of the pudding so it doesn’t form a skin. Cool completely in the fridge, about 4 hours.
- To serve, place the pudding in a small bowl and top with caramel sauce and whipped cream.Caramel sauce, Whipped cream
Notes
How to Make Butterscotch Budino Step-by-Step
Whisk the Eggs: Stir together 2½ cups of whole milk and 1½ cups of heavt cream in a measuring cup or bowl with a spout. Set aside. In a medium heatproof bowl, whisk together 5 large egg yolks and 2 tablespoons of cornstarch until pale yellow, about 1 minute. Set aside.
Boil the Sugar: Add 1 cup of brown sugar, ¼ cup of water, and ¼ teaspoon of kosher salt salt to a high-sided saucepan set over medium heat. Cook the mixture until it begins to bubble, about 3-4 minutes. Begin to swirl the mixture gently to ensure it doesn’t burn, but don’t stir it! Once the mixture is bubbling, cook until the mixture reaches 240°F, another 3-4 minutes.
Add the Milk: Remove the pan from the heat and very slowly add the milk/cream mixture, whisking constantly. It will bubble and splatter so stand back and pour carefully. Once all of the milk has been incorporated, return the pan to the heat and cook until the mixture begins to steam, about 2 minutes.
Thicken the Pudding: Slowly add 1 cup of the milk mixture into the egg yolks, whisking constantly so they don’t scramble. Then, whisk the egg yolk mixture back into the pot– again, pour slowly and whisk constantly! Cook for 2-3 minutes, or until the pudding has thickened enough to coat the back of a spoon. Remove from the heat immediately.
Strain and Chill: Pour the pudding through a fine mesh sieve to remove any lumps of curdled milk or scrambled egg. This step is optional, but recommended. Add 3 tablespoons of unsalted butter and 2 teaspoons of vanilla extract to the pudding and whisk to combine. Place plastic wrap touching the surface of the pudding so it doesn’t form a skin. Cool completely in the fridge, about 4 hours.
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