Butterscotch Budino Recipe
Caramel, Whipped Cream, Sea Salt
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Ingredients
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For the Butterscotch Budino
For the Whipped Cream
For Garnish
Method
Making the Butterscotch Budino
- 1
Prepare the Caramel
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until combined. Cook for about 2-3 minutes until the mixture is bubbly and slightly thickened.
- 2
Combine Cream and Milk
In a separate bowl, whisk together the heavy cream and whole milk. Gradually pour this mixture into the caramel while continuously stirring to combine.
- 3
Thicken the Mixture
In a small bowl, whisk the cornstarch with a few tablespoons of the liquid from the saucepan to create a slurry. Add the egg yolks and vanilla extract to the slurry and mix well. Slowly pour this mixture back into the saucepan, stirring constantly.
- 4
Cook the Budino
Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the sea salt.
- 5
Chill the Budino
Pour the butterscotch mixture into individual ramekins or serving cups. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or until set.
Making the Whipped Cream
- 6
Whip the Cream
In a medium mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form, about 2-3 minutes.
Serving
- 7
Assemble and Garnish
Once the budino has set, remove from the refrigerator. Top each budino with a dollop of whipped cream and a pinch of sea salt for garnish before serving.