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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.

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.

Make the Butterscotch Base

In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until well combined.

Prepare the Egg Mixture

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).

Combine and Cook

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.

Chill the Budino

To serve, top each budino with a dollop of whipped cream and enjoy!

Serve

unsalted butter

packed dark brown sugar

heavy cream

whole milk

sea salt

vanilla extract

large egg yolks

cornstarch

whipped cream (for serving)

NANCY SILVERTON’S BUTTERSCOTCH BUDINO

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Make NANCY SILVERTON’S BUTTERSCOTCH BUDINO Recipe 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.

Nancy Silverton’s Butterscotch Budino Recipe

Ingredients

Ingredients for Butterscotch Budino

Method

Directions for Making Butterscotch Budino

Make the Butterscotch Base

Prepare the Egg Mixture

Combine and Cook

Chill the Budino

Serve

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