Butterscotch Budino Recipe

Prepare custard base

In a heavy-bottomed saucepan, combine 2 cups heavy cream, 1 cup whole milk, 3 tablespoons light brown sugar, and 1 tablespoon granulated sugar. Warm over medium heat, stirring occasionally, until small bubbles form at the edge and the mixture is hot but not boiling (about 5–7 minutes).

Mix dry thickener

In a small bowl, whisk together 3 teaspoons cornstarch and a tablespoon of the warm milk mixture to form a smooth slurry. Set aside.

Temper egg yolks

In a medium bowl, whisk 4 egg yolks with 3 tablespoons dark brown sugar and 1 teaspoon salt until slightly pale. Slowly whisk in about 1/3 cup of the hot cream mixture to temper the yolks, then pour the yolk mixture back into the saucepan, stirring constantly.

Cook to thickness

Add the cornstarch slurry and 3 tablespoons unsalted butter and 1 teaspoon vanilla bean paste (or extract) to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 4–6 minutes). Do not boil vigorously; a gentle simmer is fine.

Finish and chill

Once thickened, remove from heat and press a piece of plastic wrap directly onto the surface to prevent a skin. Let cool 10 minutes, then portion into 4 serving glasses or ramekins. Chill in the refrigerator at least 2 hours (or until fully set).

Make caramel: In a small, dry saucepan, combine 3 tablespoons granulated sugar and 1 tablespoon water. Cook over medium heat without stirring, gently swirling the pan occasionally, until the sugar dissolves and turns an amber color (about 5–7 minutes). Watch carefully to avoid burning.

Finish caramel: Remove from heat and carefully whisk in 2 tablespoons unsalted butter until incorporated (mixture will bubble). Slowly add 3 tablespoons warmed heavy cream, whisking until smooth. Stir in 1 teaspoon fine sea salt. If the caramel seizes, return to very low heat and stir until smooth. Let cool slightly before using.

Whip cream: Chill a mixing bowl and whisk or beaters for 10 minutes. Pour in 1 cup heavy cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whip to soft peaks (about 2–3 minutes by electric mixer). Refrigerate until ready to assemble.

Preheat oven: Heat oven to 350°F (175°C). Line a baking sheet with parchment.

Mix dough: In a bowl, whisk together 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Stir in 1 egg, 1/2 teaspoon vanilla extract, 2 tablespoons melted butter, and 1/2 cup slivered almonds until a stiff, slightly sticky dough forms.

Shape and bake: Form the dough into a log about 8 inches long and 2 inches wide on the prepared sheet. Flatten slightly. Bake 18–20 minutes, until lightly golden and set. Remove and let cool 10 minutes.

Slice and toast: Reduce oven to 325°F (160°C). Slice the log on the diagonal into 1/2-inch slices. Place cut side up and bake 10–12 minutes, flip and bake another 8–10 minutes or until crisp and golden. Cool completely on a rack.

Assemble: When budino is set, spoon 1–2 teaspoons of the salted caramel over each pudding. Top with a generous dollop (about 2 tablespoons) of whipped cream.

Garnish: Place 1 almond biscotti (or half, broken) on the side of each serving, sprinkle a light pinch of flaky sea salt (about 1/8 teaspoon) over the caramel/cream, and drizzle any remaining caramel over the biscotti if desired.

Serve: Serve chilled. Budino can be made up to 24 hours ahead; add biscotti just before serving to preserve crunch.