Butterscotch Budino Recipe

Infuse sugars and butter

In a medium heavy-bottomed saucepan, combine 0.75 cups light brown sugar, 0.25 cups granulated sugar and 4 tbs unsalted butter. Heat over medium, stirring constantly until the butter melts and the sugar begins to dissolve and the mixture becomes fragrant and slightly deepened in color, about 3–4 minutes.

Add liquids: Slowly add 2 cups heavy cream and 1/2 cup whole milk to the pan, whisking to combine. Bring to a gentle simmer over medium heat; do not boil vigorously. Remove from heat briefly if it threatens to boil over.

Temper yolks: In a bowl, whisk 4 large egg yolks with 2 tsp cornstarch until smooth. Slowly ladle about 1/3 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Repeat with another 1/3 cup until warmed.

Finish custard: Pour the tempered yolk mixture back into the saucepan with the remaining cream, return to medium-low heat and cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens and coats the back of the spatula, about 4–6 minutes. Do not let it boil hard; maintain a gentle simmer.

Season and whiskey: When thickened, remove from heat and stir in 1 tsp vanilla extract, 1/4 tsp fine sea salt and 2 tbs whiskey. Taste and adjust salt if needed.

Strain and cool: Strain the budino through a fine mesh sieve into a clean bowl to remove any cooked bits. Cover surface with plastic wrap to prevent a skin and chill in refrigerator at least 3 hours (preferably 4) until set. This recipe yields about 4–6 servings depending on portion size.

Make caramel base: In a small saucepan, combine 0.5 cups granulated sugar and 2 tbs water. Stir just to combine and set over medium heat without stirring further. Swirl the pan occasionally until the sugar dissolves and turns a deep amber color, 6–8 minutes. Watch carefully to avoid burning.

Finish caramel: Remove from heat and quickly whisk in 2 tbs cold butter pieces (mixture will bubble). Then gradually and carefully whisk in 0.25 cups warmed heavy cream until smooth. Stir in 1 tbs whiskey and 1/8 tsp fine sea salt. If any sugar crystals form, return to very low heat and stir gently until smooth. Let cool to warm or room temperature before using.

Prepare pan: Line a small rimmed baking sheet or 8-inch square pan with parchment and very lightly oil it so honeycomb releases easily.

Cook sugar: In a medium saucepan combine 0.75 cups granulated sugar, 2 tbs light corn syrup and 1 tbs water. Stir over medium heat until sugar dissolves, then stop stirring and let the mixture come to a boil. Use a candy thermometer and cook to 300°F (hard crack), about 6–8 minutes; if you don't have a thermometer, cook until deep amber.

Add baking soda: Remove from heat and immediately and quickly sift in 1 tsp baking soda and stir vigorously once or twice. The mixture will foam up into a sponge toffee texture. Pour the foam immediately onto the prepared sheet and let it cool completely, about 20–30 minutes.

Break into pieces: Once cooled and hardened, break the honeycomb into bite-sized shards. Store in an airtight container if not using right away (keep dry).

Whip cream: Chill a mixing bowl and whisk/beat attachments briefly. Pour 1 cup heavy cream into the bowl with 2 tsp powdered sugar and 1/2 tsp vanilla extract. Whip to soft peaks; do not overwhip. Refrigerate until ready to assemble.

Portion budino: Spoon or pipe chilled budino into 4–6 small serving glasses or ramekins (about 4–6 oz each). Smooth the tops.

Drizzle caramel: Warm the whiskey caramel slightly if chilled so it pours easily. Drizzle about 1/2 tbs caramel onto each budino (reserve extra for garnish).

Top with chantilly: Pipe or dollop a generous spoonful (about 1–2 tbs) of vanilla chantilly on each budino.

Garnish: Scatter a few shards of honeycomb on top of the chantilly and drizzle additional caramel (use the extra 2 tbs) over the top. Finish with a light pinch of flaky sea salt on each serving.

Serve: Serve immediately so the honeycomb stays crisp, or keep chilled (without honeycomb) up to 24 hours and add honeycomb and caramel just before serving.