Butterscotch Budino Recipe

Make the Butterscotch

In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth and bubbly. Continue to cook for about 5 minutes until it reaches a deep caramel color.

Add Dairy

Slowly whisk in the heavy cream and milk. Be careful as it may bubble up. Continue to stir and cook for another 2 minutes.

Mix Egg Yolks

In a separate bowl, whisk the egg yolks with cornstarch, vanilla extract, and a pinch of salt until smooth.

Combine

Temper the egg mixture by slowly adding a small amount of the hot caramel mixture to the yolks while whisking constantly. Once combined, pour the yolk mixture back into the saucepan.

Cook the Mixture

Stir the mixture over low heat for about 10 minutes until it thickens enough to coat the back of a spoon.

Chill

Pour the budino into serving cups and refrigerate for at least 4 hours or until set.

Prepare the Pan

Line a baking sheet with parchment paper and set aside.

Cook the Sugar Mixture

In a saucepan, combine sugar, corn syrup, and butter. Cook over medium heat, swirling the pan occasionally until the mixture reaches a deep amber color (about 10-15 minutes).

Add Nuts and Baking Soda

Remove from heat and stir in the chopped pistachios, baking soda, and a pinch of salt. The mixture will bubble up.

Spread and Cool

Quickly pour the mixture onto the prepared baking sheet and spread it out evenly. Let it cool completely before breaking into pieces.