Description
This classic Italian Butterscotch Budino is a rich, creamy, and delightfully thick homemade butterscotch pudding that comes together in under 30 minutes. Made with brown sugar caramel, creamy half-and-half, and egg yolks for a smooth, luscious texture, it’s a perfect indulgent dessert finished with optional salted caramel sauce and coarse sea salt for an extra decadent touch.
Ingredients
Caramel Base
- 1 cup light brown sugar
- ¼ cup water
- 1 teaspoon salt
Dairy Mixture
- 4 cups half and half (2 cups milk + 2 cups heavy cream)
- 6 large egg yolks
- 5 tablespoons cornstarch
- 6 tablespoons butter
- 2 teaspoons vanilla extract
Optional Garnishes
- Thick caramel sauce
- Coarse sea salt
Instructions
- Prepare Caramel: 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 5-6 minutes, or until it reaches a rich brown color. Then, turn off the heat.
- Mix Dairy and Eggs: While the sugar mixture is cooling slightly, whisk together half and half, egg yolks, and cornstarch in a mixing bowl until fully smooth and combined.
- Combine Mixtures: Slowly add the dairy mixture to the slightly cooled caramel sugar, whisking continuously. Though the sugar will initially seize up, it will dissolve back as it cooks further.
- Cook Budino: Place the pot back on medium-low heat. Continuously whisk the mixture as it smooths out and thickens to a firm pudding consistency, which usually takes several minutes.
- Finish and Strain: Remove from heat and stir in the butter and vanilla extract until fully incorporated. Pour the custard through a fine mesh strainer into a bowl to ensure a silky smooth texture, using a spatula to push it through if necessary.
- Serve and Chill: Pour or scoop the budino into ½ cup ramekins or serving jars. Allow to cool slightly, then add a layer of thick caramel sauce and sprinkle with coarse sea salt if desired. Cover and refrigerate until ready to serve.
Notes
- Use medium-low heat to prevent burning the caramel and to ensure gentle cooking of the custard.
- Do not stir the brown sugar mixture initially; swirling helps prevent crystallization.
- Whisk continuously when combining the caramel and dairy to avoid lumps.
- Straining the budino through a fine mesh sieve creates a smooth, velvety texture.
- For best results, chill for at least 2 hours before serving to let the pudding set fully.
- Optional salted caramel topping adds contrast to the sweet pudding and enhances the flavor profile.
