Description
This Creamy Butterscotch Budino is a luscious Italian-inspired dessert that combines rich caramel flavors with a velvety pudding texture. Ready in about 30 minutes, this treat features a smooth blend of brown sugar caramel, dairy, egg yolks, and a hint of rum or bourbon for added depth. Perfect for an elegant yet easy-to-make dessert, it’s chilled to set for a satisfyingly creamy finish.
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
- 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)
- 1 cup heavy cream (optional but recommended)
- 4 large egg yolks (use yolks only)
- 1/4 cup cornstarch (can substitute arrowroot powder)
- 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. Gently swirl the pot to mix – do not stir the mixture to avoid crystallization. Heat over medium heat until the mixture comes to a boil, then continue cooking for 5 to 6 minutes until it develops a rich amber color, indicating a deep caramel flavor.
- 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 it becomes smooth and free of lumps, ensuring the pudding will have a creamy texture.
- Combining Mixtures: Slowly pour the dairy and egg mixture into the slightly cooled caramel while continuously whisking. This gradual mixing prevents curdling and helps blend the flavors smoothly.
- Cooking the Pudding: Return the pot to medium-low heat. Whisk the mixture constantly as it heats, cooking for about 5 to 7 minutes until it thickens to a pudding-like consistency. This step ensures the cornstarch activates and the mixture sets properly.
- Finishing Touches: Remove the saucepan from heat. Stir in the butter until melted and incorporated, then add the optional dark rum or bourbon and vanilla extract for added depth and aroma.
- Straining for Smoothness: Pour the pudding through a fine mesh sieve into another bowl. This process removes any lumps or cooked bits, resulting in a silky, smooth texture.
- Chilling and Serving: Divide the pudding evenly into ramekins. Optionally, top with a small drizzle of salted caramel from the initial batch. Refrigerate for 1 to 2 hours until set and chilled, then serve and enjoy the creamy, rich butterscotch flavors.
Notes
- For a deeper caramel flavor, use dark brown sugar instead of light brown sugar.
- You can substitute the half and half with whole milk or non-dairy milk alternatives like almond or oat milk.
- Heavy cream is optional but adds extra richness to the pudding.
- If you prefer a non-alcoholic version, omit the dark rum or bourbon.
- Be sure to strain the pudding to achieve a luxuriously smooth texture.
- Swirl gently when making caramel and avoid stirring to prevent sugar crystallization.
- The pudding can be refrigerated for up to 2 days, covered tightly.
