Butterscotch Budino
Posted by Donna-Marie Pye on
How this dessert has not become more popular?. On a recent trip to Costa Rica, while eating in a treehouse restaurant, I had this for dessert! And not once, but twice, it was so good! Budino is a sweet Italian custard-like pudding. While some people might be chocolate fans, butterscotch and caramel are the ways to my heart!
Ingredients...
- 3 tbsp salted butter
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1 cup whipping (35%) cream
- 2 cups whole milk
- 3 egg yolks
- 2 tsp Neilsen-Massy vanilla or 2 tsp vanilla bean paste
Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/2 cup butter
- 1/2 cup whipping (35%) cream
- 1/4 tsp sea salt, like Fleur de Sel
- Whipping cream and Maldon salt flakes, optional
Method...
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In a heavy-bottomed pot, melt butter over medium heat. Add brown sugar and keep stirring until the brown sugar and butter are completely melted.
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Stir in cornstarch. Add whipping cream and whole milk.
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Bring to a slow rolling boil and let thicken. Continue to cook and stir until the mixture coats the back of a spoon.
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While the milk mixture is cooking, place egg yolks in small bowl. Temper egg yolks by spooning a small amount of hot milk into the bowl. Use a whisk and keep stirring. Pour the mixture back into the pot.
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Bring it back to a boil for 1 minute.
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Stir in vanilla extract/vanilla bean seeds.
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Let chill in refrigerator and cool completely. If you want to expedite the cooling process, put in an ice bath.
- To make Salted Caramel Sauce: Melt butter and sugar in a heavy-bottomed saucepan over medium heat. Let melt and stir with wooden spoon or heat-resistant spatula. Keep stirring and cooking until mixture turns an amber colour. Watch it carefully so it doesn't burn. Stir in whipping cream and sea salt. Boil for 1 minute and let it set up.
- To layer desert: Spoon pudding into custard cups and top with salted caramel. Garnish with a dollop of whipped cream and a sprinkle of fleur de sel or flaked salt. Enjoy!