Rich Butterscotch Dream

If you’re seeking a dessert that perfectly balances indulgence with an approachable recipe, then a homemade butterscotch budino is your answer. This exquisite Italian custard is renowned for its rich, creamy texture and profound caramel flavor, offering a culinary experience far more sophisticated than traditional puddings. Thanks to the thoughtful inclusion of cornstarch, this butterscotch budino recipe achieves a delightful thickness and silky smoothness that simply melts in your mouth. It’s a truly versatile treat, equally at home as a show-stopping dessert for special occasions, elegant dinner parties, or simply as a comforting, luxurious indulgence for yourself. Best of all, mastering this from-scratch recipe is surprisingly straightforward, promising impressive results without unnecessary fuss.

Decadent Italian Butterscotch Budino: A Culinary Delight

At its heart, budino is an Italian-style pudding, yet it distinguishes itself by being notably thicker, creamier, and more exquisitely luxurious than its American counterpart, especially once thoroughly chilled. Our butterscotch budino recipe meticulously incorporates cornstarch, guaranteeing that the custard sets with impeccable firmness while maintaining that coveted smooth, silky mouthfeel. While delicious on its own, this dessert truly shines when elevated with toppings. A drizzle of rich homemade caramel sauce or a generous dollop of light and airy stabilized whipped cream transforms it into an elegant dessert, perfect for entertaining guests or for those moments when you crave something truly special. Despite its gourmet appeal, this recipe remains wonderfully accessible, allowing even novice bakers to create a truly unforgettable dessert from scratch.

The Art of Perfect Custard: Mastering the Spoon Test

One of the most common hurdles when crafting a butterscotch budino, or any egg-thickened custard, is achieving the ideal consistency without inadvertently scrambling the eggs. The “spoon test” is an invaluable technique that serves as your best indicator for readiness. To perform this test, simply dip a spoon into your simmering pudding mixture and then run your finger across the back of the spoon. If the line you’ve drawn remains clean and distinct, without the custard flowing back together, your budino has reached the perfect thickness and is ready to be removed from the heat. This simple yet effective method ensures a smooth, luscious texture every time, preventing the dreaded overcooked, lumpy custard that can spoil an otherwise perfect dessert.

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Butterscotch Budino Recipe

This butterscotch budino is a rich, creamy Italian custard dessert made with cornstarch for the perfect silky texture. Simple to make, it’s ready in about 30 minutes plus chilling, and is perfect topped with caramel sauce or whipped cream. Serve as a decadent dessert for holidays, dinner parties, or any special occasion.

Prep: 10 minutes

Cook: 20 minutes

Total Time: 4 hours 30 minutes

Chill Time: 4 hours

Servings: 6 people

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Ingredients

• 2½ cups whole milk, room temperature
• 1½ cups heavy cream, room temperature
• 5 large egg yolks, room temperature
• 2 tablespoons cornstarch
• 1 cup brown sugar
• ¼ cup water
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter, room temperature
• 2 teaspoons pure vanilla extract
• Caramel sauce optional, for serving
• Whipped cream optional, for serving

Equipment

1. Kitchen Scale (optional)
2. Instant Read Thermometer (optional)

Instructions

1. Stir together the milk and cream in a measuring cup or bowl with a spout. Set aside.
2. In a medium heatproof bowl, whisk together the egg yolks and cornstarch until pale yellow, about 1 minute. Set aside.
3. Add the brown sugar, water, and salt to a high-sided saucepan set over medium heat. Cook the mixture until it begins to bubble, about 3-4 minutes.
4. Begin to swirl the mixture gently to ensure it doesn’t burn, but don’t stir it! Once the mixture is bubbling, cook until the mixture reaches 240°F, another 3-4 minutes.
5. Remove the pan from the heat and very slowly add the milk/cream mixture, whisking constantly. It will bubble and splatter so stand back and pour carefully.
6. Once all of the milk has been incorporated, return the pan to the heat and cook until the mixture begins to steam, about 2 minutes.
7. Slowly add 1 cup of the milk mixture into the egg yolks, whisking constantly so they don’t scramble. Then, whisk the egg yolk mixture back into the pot–again, pour slowly and whisk constantly!
8. Cook for 2-3 minutes, or until the pudding has thickened enough to coat the back of a spoon. Remove from the heat immediately.
9. Pour the pudding through a fine mesh sieve to remove any lumps of curdled milk or scrambled egg. This step is optional, but recommended.
10. Add the butter and vanilla to the pudding and whisk to combine.
11. Place plastic wrap touching the surface of the pudding so it doesn’t form a skin. Cool completely in the fridge, about 4 hours.
12. To serve, place the pudding in a small bowl and top with caramel sauce and whipped cream.

Notes

• Cold eggs or dairy can cause the mixture to seize or curdle when added to the hot caramel. For best results, allow all ingredients to sit out for 20-30 minutes before you begin cooking.
• While it may be harder to visually gauge doneness, using dark brown sugar will impart the deepest, most decadent butterscotch flavor. An instant-read thermometer is highly recommended to ensure the mixture accurately reaches 240°F.
• When adding the dairy to the caramel, continuous, steady whisking is crucial to prevent separation and ensure a consistently creamy, lump-free texture.
• If you are using a thermometer, the budino mixture should register approximately 175-180°F after the eggs have been incorporated. This temperature indicates it has thickened sufficiently to coat the back of a spoon, yet remains below the point of curdling.
• Always strain the pudding through a fine-mesh sieve before stirring in the butter and vanilla. This essential step removes any potential curdled milk or tiny scrambled egg bits, ensuring a perfectly smooth and luxurious final product.
• Allow the pudding to cool at room temperature for about 30 minutes before refrigerating. This helps to prevent condensation from forming beneath the plastic wrap, which can lead to a watery surface.
• Press plastic wrap directly onto the surface of the pudding before storing it in the refrigerator. This creates a barrier that effectively prevents a skin from forming.
• For optimal texture and flavor development, chill the budino for a minimum of 4 hours before serving.

Make-Ahead: Budino often develops a deeper, more complex flavor profile overnight. Preparing it a day in advance is highly recommended for dinner parties or holiday gatherings, allowing the flavors to meld beautifully.

Storage: Store butterscotch budino tightly wrapped with plastic wrap pressed directly against its surface to prevent a skin from forming. It will keep well in the refrigerator for up to 3 days. For longer storage, transfer the pudding to an airtight container and freeze for up to 3 months. To serve after freezing, thaw overnight in the refrigerator, then stir gently to restore its creamy texture before removing the plastic wrap.

Nutrition Facts

Butterscotch Budino Recipe

Amount Per Serving (1 serving)

Calories 548

Calories from Fat 315

% Daily Value*

Fat 35g 54%

Saturated Fat 21g 131%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 260mg 87%

Sodium 205mg 9%

Potassium 291mg 8%

Carbohydrates 52g 17%

Fiber 1g 4%

Sugar 49g 54%

Protein 8g 16%

Vitamin A 1470IU 29%

Vitamin C 1mg 1%

Calcium 226mg 23%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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Step-by-Step Guide to Crafting Exquisite Butterscotch Budino

Creating this luxurious butterscotch budino is a delightful journey that culminates in a truly impressive dessert. Follow these detailed steps to ensure a perfect, silky-smooth custard every time.

1. Prepare Your Ingredients: Before you begin, gather and precisely measure all the necessary components for this budino recipe. A crucial tip for achieving the best possible texture and preventing curdling is to ensure your dairy ingredients – milk and heavy cream – are at room temperature. Allow them to sit on the counter for approximately 30 minutes before you start cooking. This small step makes a significant difference in the final outcome.

2. Whisk Eggs and Cornstarch: In a separate measuring cup or a bowl with a convenient spout, combine the 2½ cups of room-temperature whole milk and 1½ cups of room-temperature heavy cream. Stir gently and set this mixture aside. Next, in a medium-sized heatproof bowl, vigorously whisk together the 5 large, room-temperature egg yolks with 2 tablespoons of cornstarch. Continue whisking for about 1 minute, until the mixture becomes visibly pale yellow and completely smooth. This cornstarch-egg yolk slurry is vital for thickening the budino and providing its characteristic silky texture.

3. Caramelize the Sugar: In a high-sided saucepan, add 1 cup of brown sugar, ¼ cup of water, and ¼ teaspoon of kosher salt. Place the saucepan over medium heat. Allow the mixture to cook undisturbed until it begins to bubble vigorously, which typically takes about 3-4 minutes. At this stage, it’s important to resist the urge to stir. Instead, gently swirl the saucepan occasionally to ensure even heating and prevent the sugar from burning. Once the mixture is bubbling, continue cooking until it reaches 240°F. This temperature corresponds to the soft ball stage in candy making, crucial for developing the deep butterscotch flavor. An instant-read thermometer is highly recommended here for accuracy.

4. Incorporate the Dairy: Carefully remove the saucepan containing the caramelized sugar mixture from the heat. Now, very slowly and gradually add the reserved milk and cream mixture, whisking constantly as you pour. Be aware that the hot sugar and cooler dairy will react, causing the mixture to bubble and splatter. For your safety, stand back and pour with extreme caution. Continue whisking until all the dairy has been smoothly incorporated. Return the saucepan to the heat and cook for approximately 2 minutes, or until the mixture begins to steam and reaches about 110°F.

5. Thicken the Pudding (Tempering Eggs): To prevent the egg yolks from scrambling, you must temper them. Slowly pour about 1 cup of the warm milk mixture into the whisked egg yolks, continuously whisking the egg mixture. This gradual addition raises the temperature of the yolks without cooking them. Once tempered, slowly whisk the entire egg yolk mixture back into the saucepan with the remaining milk mixture. Again, pour slowly and whisk constantly to ensure a smooth integration. Continue to cook the pudding over medium heat for 2-3 minutes, or until it has thickened sufficiently to coat the back of a spoon (approximately 175-180°F). As soon as it reaches this consistency, immediately remove it from the heat to prevent overcooking, which can lead to a lumpy texture.

6. Strain and Chill for Perfection: For the ultimate silky-smooth budino, pour the hot pudding mixture through a fine-mesh sieve. This crucial step removes any tiny lumps of curdled milk or accidental scrambled egg bits, ensuring a perfectly smooth and luxurious final product. While optional, it is highly recommended, even for experienced cooks. Next, add the 3 tablespoons of unsalted butter and 2 teaspoons of pure vanilla extract to the strained pudding and whisk until fully combined and the butter has melted. Allow the pudding to cool at room temperature for about 30 minutes. Then, press plastic wrap directly onto the surface of the pudding. This prevents a “skin” from forming as it chills. Transfer the covered budino to the refrigerator and chill completely for at least 4 hours, allowing it to firm up and flavors to deepen before serving.

Storing and Freezing Your Butterscotch Budino

Proper storage is key to enjoying your delicious butterscotch budino for as long as possible. For any leftovers, ensure they are stored in the refrigerator with plastic wrap pressed directly onto the surface of the pudding. This technique creates an airtight seal that prevents the formation of an undesirable skin. When stored correctly, your budino will remain wonderfully fresh and creamy for up to 3 days.

If you wish to extend its shelf life, butterscotch budino can also be frozen. Transfer the pudding into an airtight container, ensuring there’s minimal air space, and it can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply place the frozen budino in the refrigerator to thaw overnight. Once thawed, remove the plastic wrap and give the pudding a gentle stir to restore its original creamy, luscious texture before serving. This makes it an excellent make-ahead dessert for future cravings or entertaining.

Frequently Asked Questions About Butterscotch Budino

What is the difference between budino and regular pudding?

While both are custard-based desserts, budino (Italian for “pudding”) is typically thicker, richer, and creamier than most American puddings. It often uses a combination of egg yolks and cornstarch or flour for thickening, resulting in a denser, more luxurious texture, and often features a more intense flavor profile due to its preparation method.

Can I make butterscotch budino dairy-free?

While this specific recipe relies on whole milk and heavy cream for its rich texture, it might be possible to adapt it with full-fat coconut milk or other dairy-free cream alternatives. However, the flavor and texture will be altered. For best results with dairy-free options, look for recipes specifically formulated for them, as ingredient ratios may need adjustment.

What are some other popular budino flavors?

Beyond butterscotch, popular budino flavors include classic chocolate, refreshing lemon, nutty pistachio, and aromatic vanilla. Each offers a unique twist on this delightful Italian custard, allowing for endless customization.

Why did my budino turn out lumpy?

Lumpy budino often results from eggs scrambling during the tempering process or from insufficient whisking when the dairy is added to the caramel. Ensure you whisk continuously and slowly when combining hot and cold ingredients, and always strain the pudding through a fine-mesh sieve at the end to catch any errant lumps.

What if my caramel burns?

If your caramel mixture burns, it will develop a bitter taste that will permeate your entire budino. Unfortunately, burnt caramel cannot be salvaged. It’s best to discard it and start over. Always cook caramel over medium heat and use an instant-read thermometer for precise temperature control to prevent burning.

How can I make my budino extra special for guests?

Beyond caramel sauce and whipped cream, consider garnishing your butterscotch budino with flaky sea salt to enhance the caramel notes, toasted nuts (like pecans or walnuts) for crunch, or even a sprinkle of grated dark chocolate. Serving it in elegant small glasses or ramekins also adds a touch of sophistication.