Nancy Silverton’s Butterscotch Budino Recipe
Recipe information
Make Nancy Silverton’s Butterscotch Budino in just 30m. Indulge in Nancy Silverton's Butterscotch Budino, a creamy and decadent dessert that perfectly balances rich butterscotch flavors with a silky texture, topped with a dollop of whipped cream for ultimate satisfaction.
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Ingredients
Ingredients for Butterscotch Budino
Directions for Making Butterscotch Budino
1. Make the Butterscotch Base
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for about 2 minutes until bubbling. Add the heavy cream, whole milk, and sea salt, and whisk until smooth.
2. Prepare the Egg Mixture
In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until well combined.
3. Combine and Cook
Gradually pour the warm butterscotch mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a gentle boil (about 5-7 minutes).
4. Chill the Budino
Remove from heat, and pour the budino into individual serving cups or ramekins. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
5. Serve
To serve, top each budino with a dollop of whipped cream and enjoy!
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