Butterscotch Budino Recipe
grilled dates, cajeta caramel, miso walnuts & rosemary
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Butterscotch Budino
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Butterscotch Budino
Method
Preparation Steps
Make the Butterscotch Budino
In a medium saucepan, combine the butterscotch pudding mix, whole milk, granulated sugar, and unsalted butter. Whisk together over medium heat until the mixture begins to thicken, about 5-7 minutes.
Add Heavy Cream and Vanilla
Once thickened, remove from heat and stir in the heavy cream and vanilla extract. Mix until smooth and well combined.
Chill the Budino
Pour the mixture into serving cups or bowls and refrigerate for at least 2 hours or until set.
Prepare the Grilled Dates
While the budino is chilling, preheat a grill or grill pan over medium heat. Slice the dates lengthwise and remove the pits. Grill the dates for about 2-3 minutes on each side until they are slightly caramelized.
Make Miso Walnuts
In a small bowl, mix together the walnuts, white miso, and a pinch of sea salt. Spread the mixture on a baking sheet and roast in a preheated oven at 350°F (175°C) for about 10 minutes or until fragrant and toasted.
Assemble the Dish
Once the budino is set, top each serving with grilled dates, a generous drizzle of cajeta caramel, miso walnuts, and a sprinkle of fresh rosemary.