Butterscotch Budino with Salted Caramel: A Decadent Dessert to Savor
If you’re looking for a dessert that’s rich, creamy, and utterly indulgent, this Butterscotch Budino with Salted Caramel is the perfect choice. Budino, which is Italian for “pudding,” takes on a luxurious twist with the deep, buttery flavor of butterscotch, complemented by a generous topping of salted caramel. This dessert is ideal for special occasions or whenever you want to treat yourself to something truly decadent.
Ingredients
For the Butterscotch Budino Custard:
- 3 tablespoons salted butter
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1 cup heavy cream
- 2 cups whole milk
- 3 egg yolks
- 2 teaspoons vanilla extract or 1 vanilla bean
For the Homemade Salted Caramel:
- 1 cup granulated sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt (plus more for sprinkling on top)
Directions
1. Make the Butterscotch Budino Custard:
Melt Butter and Sugar:
In a heavy-bottomed pot, melt 3 tablespoons of salted butter over medium heat. Once the butter has melted, add 1 cup of brown sugar and stir continuously until the mixture is completely melted and smooth, forming the base of your butterscotch flavor.
Add Cornstarch and Dairy:
Stir in 1/4 cup of cornstarch, ensuring it’s well mixed to avoid lumps. Gradually add 1 cup of heavy cream and 2 cups of whole milk, stirring constantly. This will help create a smooth, creamy texture in the custard.
Cook Until Thickened:
Bring the mixture to a slow rolling boil, allowing it to thicken. Continue cooking and stirring until the custard is thick enough to coat the back of a spoon. This step is crucial for achieving the right consistency.
Temper the Egg Yolks:
While the milk mixture is cooking, place 3 egg yolks in a small bowl. Gradually whisk in a small amount of the hot milk mixture to temper the yolks, preventing them from curdling when added to the pot.
Combine and Cook:
Pour the tempered egg yolks back into the pot with the remaining milk mixture. Bring the custard back to a gentle boil and cook for 1 minute, allowing the flavors to meld and the custard to thicken further.
Add Vanilla:
Stir in 2 teaspoons of vanilla extract or scrape in the seeds from 1 vanilla bean for a deeper flavor. Mix well to incorporate.
Chill:
Transfer the custard to a bowl and chill it in the refrigerator until completely cool. For quicker cooling, place the bowl in an ice bath.
2. Make the Salted Caramel:
Melt Sugar:
In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly. The sugar will first form clumps and then melt into a smooth amber-colored liquid.
Add Butter:
Once the sugar is fully melted, carefully add 1/2 cup of butter. The mixture will bubble vigorously, so be cautious. Stir until the butter is completely melted and incorporated.
Add Cream:
Slowly drizzle in 1/2 cup of heavy cream while continuing to stir. Allow the mixture to boil for 1-2 minutes to develop the caramel flavor.
Add Sea Salt:
Remove the caramel from the heat and stir in 1/4 teaspoon of sea salt. Let the caramel cool and set up slightly before using.
3. Assemble the Dessert:
Layer:
In individual serving glasses or bowls, layer the butterscotch custard. Top each serving with a generous layer of the salted caramel. The combination of flavors and textures is what makes this dessert truly special.
Chill:
Refrigerate the assembled desserts until you’re ready to serve. This chilling time allows the flavors to meld and the custard to set.
Serve:
Just before serving, sprinkle a little extra sea salt on top for an added touch of flavor and a bit of crunch. This final touch enhances the caramel and balances the sweetness of the dessert.
Serving Suggestions
This Butterscotch Budino with Salted Caramel is a show-stopping dessert that’s perfect for dinner parties, holiday celebrations, or a romantic evening in.
Final Thoughts
This dessert is a perfect example of how simple ingredients can be transformed into something extraordinary. The rich, velvety butterscotch custard paired with the salted caramel creates a harmonious blend of flavors that’s both indulgent and satisfying. Whether you’re making this for a special occasion or just to treat yourself, it’s sure to impress.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 450 kcal per serving
I hope you enjoy making and savoring this delightful Butterscotch Budino with Salted Caramel! If you give the recipe a try, I’d love to hear your thoughts in the comments below. Don’t forget to share your creations on social media and tag me—I’d love to see how your dessert turned out!
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Butterscotch Budino with Salted Caramel
- Total Time: 50 minutes
- Yield: 6 1x
Description
Butterscotch Budino with Salted Caramel is an indulgent Italian dessert that brings together the rich, buttery flavor of butterscotch custard with the irresistible allure of salted caramel. The budino is luxuriously creamy, with a silky texture that melts in your mouth. Topped with a generous layer of homemade salted caramel, this dessert is a perfect blend of sweet and salty that will leave you craving more
Ingredients
For the Butterscotch Budino Custard:
3 tablespoons salted butter
1 cup brown sugar
1/4 cup cornstarch
1 cup heavy cream
2 cups whole milk
3 egg yolks
2 teaspoons vanilla extract or 1 vanilla bean
For the Homemade Salted Caramel:
1 cup granulated sugar
1/2 cup butter
1/2 cup heavy cream
1/4 teaspoon sea salt (plus more for sprinkling on top)
Instructions
To Make Butterscotch Budino Custard:
Melt Butter and Sugar: In a heavy-bottomed pot, melt 3 tablespoons of salted butter over medium heat. Add 1 cup of brown sugar and stir continuously until the mixture is completely melted and smooth.
Add Cornstarch and Dairy: Stir in 1/4 cup of cornstarch, then gradually add 1 cup of heavy cream and 2 cups of whole milk, stirring constantly to prevent lumps.
Cook Until Thickened: Bring the mixture to a slow rolling boil and let it thicken. Continue cooking and stirring until the custard coats the back of a spoon.
Temper the Egg Yolks: While the milk mixture is cooking, place 3 egg yolks in a small bowl. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
Combine and Cook: Pour the tempered egg yolks back into the pot with the remaining milk mixture. Bring the custard back to a boil and cook for 1 minute.
Add Vanilla: Stir in 2 teaspoons of vanilla extract or scrape in the seeds from 1 vanilla bean.
Chill: Transfer the custard to a bowl and chill it in the refrigerator until completely cool. To expedite the cooling process, place the bowl in an ice bath.
To Make Salted Caramel:
Standard Method:
Melt Sugar: In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly. The sugar will form clumps and then melt into a smooth amber-colored liquid.
Add Butter: Once the sugar is fully melted, add 1/2 cup of butter. The mixture will bubble vigorously, so be careful. Stir until the butter is completely melted and combined with the sugar.
Add Cream: Slowly drizzle in 1/2 cup of heavy cream while stirring. Allow the mixture to boil for 1-2 minutes.
Add Sea Salt: Remove the caramel from the heat and stir in 1/4 teaspoon of sea salt. Let the caramel set up as it cools.
Easier Method:
Melt Butter and Sugar: In a heavy-bottomed saucepan, melt 1/2 cup of butter and 1 cup of sugar over medium heat. Stir with a wooden spoon or heat-resistant spatula until the mixture turns an amber color.
Add Cream and Salt: Stir in 1/2 cup of heavy cream and 1/4 teaspoon of sea salt. Allow the mixture to boil for 1 minute, then remove from heat and let it set up.
To Assemble the Dessert:
Layer: In individual serving glasses or bowls, layer the butterscotch custard and top with a generous layer of salted caramel.
Chill: Refrigerate the assembled desserts until ready to serve.
Serve: Just before serving, sprinkle a little extra sea salt on top for an added touch of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450