Description
This classic Butterscotch Budino is a creamy, rich Italian custard dessert made with dark brown sugar caramel, cream, and a touch of dark rum. Silky smooth and decadently sweet, it’s perfect for make-ahead indulgence and topped with optional caramel sauce and whipped cream for an extra special treat.
Ingredients
Scale
Caramel Base
- 1/2 cup packed dark brown sugar
- 1/4 cup water
- 1/2 teaspoon kosher salt
Custard
- 1.5 cups heavy whipping cream
- 3/4 cup whole milk
- 1 large egg
- 2 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon dark rum
For Serving (Optional)
- Caramel sauce
- Whipped cream
Instructions
- Make the Caramel: Combine the dark brown sugar, water, and kosher salt in a heavy-bottomed saucepan over medium-high heat. Cook the mixture for about 10 minutes until it becomes a very dark, almost smoking caramel. Be cautious and patient during this process to prevent burning.
- Add Cream and Milk: Carefully pour the heavy cream and whole milk into the hot caramel. The mixture may seize and clump initially, but continue whisking while heating until it fully combines and comes back to a boil. Then reduce the heat to medium.
- Prepare the Egg Mixture: In a large bowl, whisk together the whole egg, egg yolks, and cornstarch until smooth and well combined.
- Temper the Eggs: Gradually add about one cup of the hot caramel mixture into the egg mixture while whisking constantly to prevent scrambling. Then pour the tempered egg mixture back into the saucepan with the remaining caramel mixture.
- Cook the Custard: Increase heat to bring the mixture to a boil. Whisk continuously for about two minutes as the custard thickens from the cornstarch, achieving a smooth and creamy consistency.
- Finish the Custard: Remove the pan from heat and stir in the unsalted butter and dark rum until fully incorporated.
- Strain and Portion: Pour the custard through a fine mesh strainer to eliminate any lumps, then divide it evenly into ramekins.
- Chill: Cover the ramekins with plastic wrap and refrigerate for at least 3 hours, ideally 6 to 8 hours or overnight for the best texture and flavor development.
- Serve: Just before serving, optionally top each budino with a light layer of caramel sauce and a dollop of whipped cream for added richness and presentation. Enjoy your luscious Butterscotch Budino!
Notes
- Use caution when handling hot caramel as it reaches very high temperatures.
- Tempering the eggs properly is crucial to avoid curdling.
- The custard needs to chill thoroughly for best texture; plan ahead.
- Dark rum adds depth of flavor but can be omitted or substituted if desired.
- Straining the custard ensures a silky smooth finish without lumps.
