Butterscotch Budino Recipe

Course: Dessert, pudding, Snack

Cuisine: American

Prep Time: 10

Cook Time: 15

Chill Time: 4

Total Time: 4 25

Servings: people

Calories: 548kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

Print Recipe

Equipment

Kitchen Scale (optional)
Instant Read Thermometer (optional)

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

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

Video

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!

Storage: Store butterscotch budino tightly wrapped with plastic wrap pressed to the surface to prevent a skin from forming. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition