Butterscotch Budino is an easy homemade dessert that no one can resist! This classic, comforting pudding can be served cold or warm, with whipped cream or without.
What’s in this Butterscotch Budino Recipe?
This butterscotch budino recipe is the best you’ll ever have! Made from scratch, it’s incredibly rich and creamy, with a deep caramel flavor that will make your taste buds dance.
- Dairy: The combination of whole milk and heavy cream creates a thick and rich pudding. I highly recommend the combination!
- Egg Yolks: Thickens the pudding and adds additional richness.
- 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.
- Water: Helps the brown sugar cook into a smooth syrup.
- 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: Enhances the sweetness and earthiness of the brown sugar.
Pro Tip: 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.
Variations on Butterscotch Custard
This budino is perfectly balanced and delicious. I like adding a pinch of coarse salt or a splash of bourbon to enhance the natural flavors even more, but you could also infuse the milk with warm spices, like cinnamon, nutmeg, or allspice around the holidays.
For a marbled pudding, swirl some melted chocolate or white chocolate into the butterscotch pudding before it sets.
A budino is an Italian thick, eggy custard thickened with cornstarch. It’s very similar to butterscotch pudding, but thickens up more once chilled.
Butterscotch is caramel with a brown sugar base rather than white sugar. This lends a richer and more complex flavor with a slightly bitter note.
Butterscotch is a type of caramel made with brown sugar. Traditional caramel is made with granulated white sugar.
Butterscotch budino can be enjoyed warm straight from the pot or chilled. Chill the pudding for at least 4 hours before enjoying for best results.
If your pudding is lumpy, it’s likely that some of the egg scrambled or some of the milk curdled while the pudding was cooking. To remedy this, simply press the mixture through a fine-mesh sieve to remove any lumps.
How to Store
Store butterscotch budino with plastic wrap pressed onto the surface to prevent a skin from forming for up to 3 days in the refrigerator.
How to Freeze
Freeze butterscotch budino in an airtight container for up to 3 months. Let the pudding thaw overnight in the refrigerator or enjoy frozen as an ice cream-like treat!
Serving Suggestions
Serve this pudding drizzled with some caramel sauce, a dollop of whipped cream, and toffee bits or chopped nuts.
Butterscotch Budino Recipe
Ingredients
- 2½ cups whole milk 568 grams, room temperature
- 1½ cups heavy cream 341 grams, room temperature
- 5 large egg yolks 70 grams, room temperature
- 2 tablespoons cornstarch 15 grams
- 1 cup brown sugar 213 grams
- ¼ cup water 57 grams
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter 42 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- Caramel sauce for serving
- Whipped cream 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
- 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.
- Enjoy the pudding straight from the freezer for an ice cream-like treat!
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