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.
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.
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.
- 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
- 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
It is very helpful if you get all of the ingredients out and measured before beginning.
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.
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.
Pudding needs to chill 2 hours before serving.
Recipe adapted from Food.com
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!