Description
This Creamy Butterscotch Budino is a rich, silky Italian-style pudding made with a luscious caramel base and creamy dairy ingredients. It features a smooth texture with a deep butterscotch flavor, enhanced by a touch of vanilla and optional rum or bourbon. Perfect as an elegant dessert to delight your guests or for a comforting homemade treat.
Ingredients
Scale
Caramel
- 1 cup light brown sugar (can substitute dark brown sugar for deeper flavor)
- 1/4 cup water
- 1 teaspoon salt (sea salt or kosher salt preferred)
Pudding Base
- 1 cup half and half (can substitute whole milk or non-dairy milk)
- 1/2 cup milk (can substitute extra half and half or heavy cream)
- 4 large egg yolks (use yolks only)
- 1/4 cup cornstarch (can substitute arrowroot powder)
Finishing Ingredients
- 1 cup heavy cream (optional but recommended)
- 2 tablespoons butter (can use non-dairy butter alternative)
- 1 tablespoon dark rum or bourbon (optional, omit for non-alcoholic)
- 1 teaspoon vanilla extract (use pure vanilla extract)
Instructions
- Making the Caramel: In a large saucepan, combine the light brown sugar, water, and salt. Swirl the pot gently without stirring to blend the ingredients. Heat over medium heat and bring to a boil, cooking for 5-6 minutes until the mixture reaches a rich amber color, indicating caramelization.
- Preparing the Pudding Mixture: While the caramel cools slightly, whisk together the half and half, egg yolks, and cornstarch in a separate mixing bowl until the mixture is completely smooth and free of lumps.
- Combining Mixtures: Slowly pour the smooth dairy and egg mixture into the slightly cooled caramel while continuously whisking to blend without forming lumps.
- Cooking the Pudding: Return the combined mixture to medium-low heat on the stove. Whisk constantly as the pudding thickens, achieving a smooth pudding consistency in about 5-7 minutes. Make sure it doesn’t boil to avoid curdling.
- Incorporating Butter and Flavors: Remove the saucepan from the heat. Stir in the butter until melted and fully incorporated, followed by the optional dark rum or bourbon and vanilla extract to enhance the flavor profile.
- Straining for Smoothness: Pour the pudding through a fine mesh sieve into a clean bowl to remove any remaining lumps, ensuring a silky smooth texture.
- Chilling and Serving: Divide the strained pudding evenly into ramekins. Optionally top each with a little salted caramel. Refrigerate for 1-2 hours until the budino is fully set and chilled before serving.
Notes
- Use pure vanilla extract for the best flavor.
- The heavy cream is optional but adds extra richness to the pudding.
- For a non-alcoholic version, omit the rum or bourbon.
- Swirling the pot gently instead of stirring helps prevent sugar crystallization when making caramel.
- Keep the heat medium-low when thickening the pudding to avoid scrambling the eggs.
- Straining the pudding is essential for a smooth texture.
- This dessert can be made a day ahead and stored covered in the refrigerator.
