Budino Recipe

Make the Butterscotch Base

In a saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Pour in the heavy cream and whole milk, whisking constantly until the mixture is smooth and heated through.

Combine Cornstarch

In a small bowl, mix the cornstarch with a splash of the warm butterscotch mixture to create a slurry. Once smooth, add the slurry back into the saucepan.

Thicken the Pudding

Continue to cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble. Remove from heat and stir in the vanilla extract and a pinch of salt.

Chill the Budino

Pour the butterscotch pudding into individual serving cups or a large dish. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Prepare the Caramel Sauce

In a small saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves, then allow it to cook undisturbed until it turns a deep amber color. Remove from heat and let cool slightly.

Serve

Once the budino is set, top each serving with caramel sauce and a dollop of whipped cream before serving.