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.
Equipment
- 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.
