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Ingredients
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Butterscotch Budino
Hazelnut Honey Toffee
Garnish
Method
Butterscotch Budino
- 1
Prepare the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar melts and turns a deep amber color. This should take about 5-7 minutes. Be careful not to burn it.
- 2
Add Butter and Cream
Once the sugar is caramelized, carefully add the unsalted butter. Stir until the butter is completely melted. Slowly pour in the heavy cream and whole milk while stirring. Be cautious as the mixture will bubble vigorously.
- 3
- 4
Thicken the Budino
Cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 10-12 minutes). Remove from heat.
- 5
Chill
Pour the budino into individual serving cups and refrigerate for at least 4 hours, or until set.
Hazelnut Honey Toffee
- 6
Make the Toffee
In a saucepan, combine the granulated sugar, unsalted butter, and honey over medium heat. Stir until the sugar has dissolved and the mixture is bubbling.
- 7
Add Hazelnuts
Once the toffee mixture reaches a light amber color (about 5-7 minutes), remove it from the heat and quickly stir in the chopped hazelnuts and sea salt.
- 8
Cool and Break
Pour the toffee onto a parchment-lined baking sheet and spread it out evenly. Allow it to cool completely, then break it into pieces.
Garnish
- 9
Serve
To serve, top the chilled butterscotch budino with a few pieces of hazelnut honey toffee and a sprinkle of sea salt.