Pizzeria Mozza's Butterscotch Budino Recipe

DOLCI

1. 1

   Prepare the Caramel

   In a medium saucepan over medium heat, combine the granulated sugar and 1/4 cup of water. Stir gently until the sugar dissolves. Increase the heat and bring the mixture to a boil without stirring until it turns a deep amber color. Remove from heat and stir in 2 tablespoons of unsalted butter until melted. Set aside to cool.

2. 2

   Make the Butterscotch Mixture

   In a medium saucepan, combine the heavy cream, whole milk, and the seeds scraped from the vanilla bean. Heat over medium heat until it starts to steam, do not let it boil. In a separate bowl, whisk together the egg yolks and the cooled caramel. Gradually whisk in the hot cream mixture until smooth.

3. 3

   Thicken the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 10-15 minutes. Remove from heat and stir in the remaining 4 tablespoons of unsalted butter and the sea salt.

4. 4

   Chill the Budino

   Pour the butterscotch mixture into individual serving cups or ramekins. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or until set.

5. 5

   Serve

   Before serving, top each budino with a generous dollop of crème fraîche and drizzle with additional caramel sauce. Sprinkle with a pinch of sea salt for extra flavor.