Butterscotch Budino (per Dozen) Recipe

Directions for Butterscotch Budino

1. 1

   Prepare the Butterscotch

   In a medium saucepan, combine granulated sugar and butter over medium heat. Stir frequently until the mixture turns a deep amber color, about 8-10 minutes.

2. 2

   Add Cream and Milk

   Slowly whisk in the heavy cream and whole milk. Be cautious as the mixture will bubble up. Continue to whisk until smooth.

3. 3

   Combine Egg Mixture

   In a separate bowl, whisk together eggs, cornstarch, vanilla extract, and sea salt until well combined. Slowly add the warm butterscotch mixture to the egg mixture, whisking constantly to temper the eggs.

4. 4

   Cook the Custard

   Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.

5. 5

   Chill the Budino

   Pour the butterscotch custard into individual serving cups or ramekins. Let cool at room temperature for about 30 minutes before refrigerating for at least 2 hours.

6. 6

   Prepare Salted Caramel Sauce

   In a small saucepan, combine brown sugar and 1/2 cup water. Cook over medium heat until the sugar dissolves. Increase the heat and let it boil without stirring until it turns a deep amber color. Remove from heat and add a pinch of sea salt.

7. 7

   Serve

   Once the budino is set, drizzle with salted caramel sauce and sprinkle with chopped hazelnuts before serving.