About this Recipe

By: Rachel

If you like pudding, you will love budino—creamy, decadent, and unforgettable. This easy homemade butterscotch budino comes together with simple ingredients, yet is elegant enough to be served at any restaurant. Budino is perfect for make-ahead entertaining or whenever you’re craving a comforting, extra-special treat.

Butterscotch Pie: An Eating Emporium Favorite

One of the top recipes on this blog is my Butterscotch Pie. Richly-flavored butterscotch pudding is complemented by a simple gingersnap crust—it looks and feels impressive, but is easy to make. It is the perfect ending to your Thanksgiving or Christmas meal. And since it needs time to set up in the refrigerator, you can make it ahead of time—one less thing to do before your guests arrive.

Rich, Creamy, and Decadent: Why You’ll Love This Easy Butterscotch Budino Recipe

When I developed that recipe, I knew I wanted to create my version of an easy budino recipe. There are lots of variations on creamy desserts—French mousse is light, fluffy, and airy, thanks to the addition of whipped egg whites. American-style pudding, smooth and thick, is made from milk (sometimes with the addition of heavy cream) and cornstarch. Custard, made from eggs and cream, is soft and almost pourable in consistency. Panna cotta, creamy but firm and slightly jiggly, contains gelatin. And there is Turkish tavukgöğsü—I’ll let you research that one on your own.

Budino is thicker and denser than American pudding, and is made with plenty of rich egg yolks. It is almost fudgelike in consistency, so a small portion is enough to satisfy. I serve them in small serving dishes—just an a few ounces—which makes for an elegant presentation, and just the right amount of sweetness and decadence to end a meal without sending your guests into a food coma.

Butterscotch or Chocolate Budino: How To Choose?

Since everyone’s palate is different, I often prepare two different budinos to end a meal, especially for larger groups. Guests can choose between this Butterscotch Budino, or my Dark Chocolate Budino flavored with cinnamon, cardamom, and espresso. (Or, why not have both?) I like to garnish these tasty treats with a little crunchy element—a mini biscotti, cookie, or macaron.

Beverage Pairing

By: Olivia

This butterscotch budino offers some great pairing options! Reach for a rich, full-bodied Chardonnay to highlight the vanilla notes, or choose a Sherry or Port to complement the dessert’s sweet, nutty flavors. A Scotch whisky would also be right at home here.

Butterscotch Budino

What is a budino? I'm so glad you asked! Butterscotch budino is a creamy and decadent—the Italian answer to American-style pudding.

5 from 1 vote

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Cook Time 30

Chilling time 4

Meal Type Sweets

Good For American, Comfort, Holiday

Yield servings

Equipment

Heavy Stockpot
Small Serving Cups
Kitchen scale or measuring cups and spoons
Measuring cups and spoons or kitchen scale

Ingredients

3 cups (720mL) heavy cream
2 cups (480) whole milk
8 large egg yolks
⅓ cup (30g) cornstarch
1 ½ cups (300g) packed dark brown sugar
6 tablespoons (90mL) water
6 tablespoons (85g) unsalted butter softened to room temperature
2 teaspoons vanilla
1 tablespoon Scotch or bourbon
Optional: Whipped cream, for garnish

Step by Step Instructions

Step 1

Whisk the whole milk and heavy cream together. Set aside.

Step 2

Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.

Step 3

Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).

Step 4

Slowly and carefully whisk in the heavy cream mixture. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil.

Step 5

Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

Step 6

Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and Scotch.

Step 7

Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.