Butterscotch Budino Recipe

Butterscotch Budino Directions

1. 1

   Prepare the Pudding Base

   In a medium saucepan over medium heat, melt the brown sugar and butter together, stirring until bubbly and caramelized, about 5 minutes. Slowly whisk in the heavy cream and milk until smooth.

2. 2

   Combine Ingredients

   In a separate bowl, whisk together the cornstarch and egg yolks until well combined. Gradually temper the egg mixture with the hot cream mixture, slowly adding while whisking constantly.

3. 3

   Cook the Pudding

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Stir in the sea salt and dark rum.

4. 4

   Chill the Budino

   Pour the pudding into ramekins or dessert cups and refrigerate for at least 4 hours or until set.

5. 5

   Make the Caramel

   In a small saucepan, combine the granulated sugar and water over medium heat. Cook, without stirring, until the mixture turns a deep amber color. Remove from heat and let cool slightly.

6. 6

   Prepare the Creme Fraiche Whip

   In a mixing bowl, whisk together the creme fraiche and vanilla extract until smooth and light.

7. 7

   Serve

   To serve, drizzle the caramel sauce over the set budino, add a sprinkle of sea salt, and top with a dollop of the creme fraiche whip.