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Salted Caramel Butterscotch Budino (Italian Pudding)

Salted Caramel Butterscotch Budino is an Italian pudding that is so creamy and delicious. This dessert consists of three layers. A creamy pudding topped with a deep caramel which is all sprinkled with a flaky sea salt.

Two white dishes filled with Budino putting and topped with Salted Caramel Butterscotch sauce and garnished with a dollop of whip cream.John and I have a favorite place to go for dinner. The chef was classically trained and worked in Italy. They have a great menu that hosts anything from wood-fired pizza to fresh oxtail ragu pappardelle. Regardless of what we choose to eat, we always end up sharing their fresh Salted Caramel Butterscotch Budino.
Top-down photo of two white dishes filled with Budino putting and topped with Salted Caramel Butterscotch sauce and garnished with a dollop of whip cream.

I knew that I wanted to replicate it. It had to be perfectly creamy without being too sweet  and without the graininess that can ruin a good pudding. I also wanted a delicious caramel to compliment the pudding without completely taking over.

I found a recipe for Salted Caramel Butterscotch Budino (Italian Pudding) that I have now made several times and it no longer takes me as long to put together. I’ve also made a few changes and learned a few tips that helped me to create the dish I was looking for.

Salted Caramel Butterscotch Budino (Italian Pudding)

Salted Caramel Butterscotch Budino is an Italian pudding that is so creamy and delicious. This dessert consists of three layers. A creamy pudding topped with a deep caramel which is all sprinkled with a flaky sea salt.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Servings 4
Author Hostess At Heart

Ingredients

Salted carame

  • l
 1/4 cup granulated sugar

  • 1 tablespoon light corn syrup

  • 3 tablespoons water
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sea salt flaky such as Maldon Sea Salt Flakes
  • 1 teaspoon pure vanilla extract

Pudding


  • 2 tablespoons pure maple syrup
  • 1/2 cup dark brown sugar packed
  • 1/4 cup water
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups half-and-half

  • 1 egg large

  • 2 egg yolks large

  • 3 tablespoons cornstarch
  • 1/4 cup whipped cream for serving

Instructions

  • It is very helpful if you get all of the ingredients out and measured before beginning.

Make the salted caramel:

  • Use a saucepan that has a heavy, light-colored bottom so you can keep an eye on the color. In the pan, combine sugar, corn syrup, and water. Bring to a boil over high heat. Swirl (not stir) to caramelize evenly. When the caramel reaches a golden honey color, remove from heat. Carefully stir in the cream. This mixture will bubble up so be careful. Immediately add butter, vanilla, and salt. Whisk to combine. Set aside. This mixture will not harden so don't worry about it cooling.

Make the pudding:

  • In a saucepan with a light-colored bottom, combine the maple syrup, brown sugar, water and salt. Bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color.
  • Combine egg and egg yolks in a large heat-proof bowl with the cornstarch. Whisk to combine. Add a small amount of the brown sugar mixture to the eggs and whisk. This is called tempering. If you added all of the hot mixture at once because it would scramble your eggs. Not good. Continue adding brown sugar mixture to eggs in a slow stream, whisking continuously.
  • Pour mixture through a fine mesh strainer back into the saucepan. Cook over a medium heat, stirring continuously. As soon as mixture thickens to a pudding-like consistency, remove from heat. Spoon mixture into 4 to 6 ramekins or dessert dishes. Spoon caramel over the pudding.
  • *Note I don't scrape the bottom of the caramel pan when spooning caramel out of the pan. Sometimes the solids will harden on the bottom of your pan. They don't look good and can be overly salty. Also not good.
  • Cover and chill in the refrigerator at least 2 hours before serving.
  • Sprinkle lightly with flaked salt and top with whipped cream right before serving.

Notes

Pudding needs to chill 2 hours before serving.
Recipe adapted from Food.com

Nutrition

Serving: 4g | Calories: 525kcal | Carbohydrates: 51g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 233mg | Sodium: 684mg | Potassium: 292mg | Sugar: 38g | Vitamin A: 1144IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Another smooth and creamy dessert I think you would love is Bavarian Cream with Blackberry Coulis. Do you have a dish that has totally taken over as your favorite? I would love it if you would share with me!

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Recipe Rating




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Friday 17th of September 2021

[…] Butterscotch Pudding […]

polianthus

Friday 1st of May 2015

oooooh - I imagine that would be a divine end to a wonderful dinner party - hmmm

Julie is Hostess At Heart

Friday 1st of May 2015

It is a wonderful delicious way to end any meal. To many of them would not be good for the figure though. :)

skd

Monday 13th of April 2015

Do get well soon Julie. We need all your yummy recipes coming. Caramel and butterscotch are my favourite flavors. Thanks for sharing this delicious recipe. Take care. Lots of hugs and love

Julie is Hostess At Heart

Monday 13th of April 2015

Thank you sweet friend!

indusinternationalkitchen

Monday 6th of April 2015

Julie, this pudding looks wonderful. I love the salted caramel topping! I am glad that your recovery is coming along well. Take care! Btw, since you asked, one dish that has become kind of a favorite that all my friends insist I make always is Mango Pie. You can check it out here -https://indusinternationalkitchen.com/2014/02/05/easy-delicious-mango-pie/

Julie is Hostess At Heart

Tuesday 7th of April 2015

Thank you! I will definitely be pinning that pie!

Arl's World

Monday 6th of April 2015

Glad to hear you are coming along nicely after the hip replacement. Your pudding looks and sounds amazing! I hope you had a wonderful Easter! :)

Julie is Hostess At Heart

Monday 6th of April 2015

Thank you Arl! Hope your knee continues to improve as well and that you had a wonderful Easter as well.