📝 About This Recipe
This Italian-inspired masterpiece is the ultimate evolution of butterscotch pudding, offering a silky, sophisticated texture that melts on the tongue. By deeply caramelizing dark brown sugar and butter, we achieve a complex smoky sweetness that is perfectly balanced by a generous touch of sea salt. Topped with a layer of homemade caramel and a dollop of tangy whipped crème fraîche, this dessert is a masterclass in contrasting flavors and textures.
🥗 Ingredients
The Budino Base
- 1 cup Dark brown sugar (packed)
- 3 tablespoons Unsalted butter (high-quality European style preferred)
- 1 1/2 cups Heavy cream
- 1 1/2 cups Whole milk (do not use low-fat)
- 5 large Egg yolks (at room temperature)
- 3 tablespoons Cornstarch
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla bean paste (or 1 vanilla bean, scraped)
- 1 tablespoon Dark rum (optional, for depth)
Caramel Topping
- 1/2 cup Granulated sugar
- 1/2 cup Heavy cream (warmed slightly)
- 1 teaspoon Maldon sea salt (for finishing)
Whipped Topping
- 1/2 cup Crème fraîche (cold)
- 1/2 cup Heavy cream (cold)
- 1 tablespoon Powdered sugar (sifted)
👨🍳 Instructions
-
1
In a medium heavy-bottomed saucepan, combine the dark brown sugar and butter over medium heat. Whisk constantly as the butter melts and the sugar begins to dissolve and bubble.
-
2
Continue cooking the sugar and butter mixture for about 3-5 minutes until it smells nutty and begins to smoke slightly. This 'scorching' of the sugar is what creates the deep butterscotch flavor.
-
3
Slowly whisk in 1 1/2 cups of heavy cream and the whole milk. The sugar may seize or harden initially; continue to whisk over medium heat until the sugar dissolves completely and the mixture is smooth.
-
4
In a separate medium bowl, whisk together the egg yolks, cornstarch, and kosher salt until pale and well combined.
-
5
Temper the eggs by very slowly drizzling about 1 cup of the hot milk mixture into the egg bowl while whisking vigorously. This prevents the eggs from scrambling.
-
6
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly and scraping the bottom of the pan.
-
7
Continue cooking for 2-4 minutes until the mixture thickens significantly and large bubbles begin to pop on the surface. It should be thick enough to coat the back of a spoon.
-
8
Remove from heat and immediately stir in the vanilla bean paste and dark rum. For an ultra-smooth texture, pour the pudding through a fine-mesh sieve into a clean bowl.
-
9
Divide the budino evenly among 6 ramekins or small jars. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or until set.
-
10
Make the caramel topping: In a small saucepan, heat granulated sugar over medium heat without stirring until it melts and turns a deep amber color. Carefully whisk in the warmed cream (it will bubble violently) and cook until smooth. Let cool to room temperature.
-
11
Make the whipped topping: In a chilled bowl, whisk together the crème fraîche, heavy cream, and powdered sugar until soft peaks form.
-
12
To serve, remove plastic wrap from the budinos. Spoon a thin layer of the cooled caramel sauce over each, then top with a dollop of the whipped crème fraîche and a pinch of Maldon sea salt.
💡 Chef's Tips
Always use dark brown sugar instead of light for a more authentic, molasses-forward butterscotch flavor. Don't skip the straining step; even the best chefs occasionally get tiny bits of cooked egg, and straining ensures a professional, silky mouthfeel. If your caramel sauce gets too thick as it cools, stir in a teaspoon of warm water or cream to reach a pourable consistency. Ensure your egg yolks are at room temperature to prevent the mixture from breaking during the tempering process.
🍽️ Serving Suggestions
Pair with a glass of Vin Santo or a chilled Tawny Port to complement the caramel notes. Serve with crisp almond biscotti or shortbread cookies on the side for a crunch. A small glass of dark espresso provides a perfect bitter contrast to the sweet pudding. For a seasonal twist, add a few fresh raspberries on top for a pop of acidity.