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Ingredients
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Butterscotch Custard
Salted Caramel Sauce
Finish & Serving (optional)
Method
Butterscotch Custard
- 1
Warm milk and cream
In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Add the 1 cup packed light brown sugar and 4 tablespoons unsalted butter. Warm over medium heat, stirring frequently until the butter melts and the sugar dissolves and mixture is hot but not boiling (about 5–7 minutes). Remove from heat.
- 2
Temper yolks
In a medium bowl, whisk together 5 egg yolks and 1 tablespoon granulated sugar until smooth and slightly pale. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Continue adding the hot liquid in a slow stream (another 1/2–1 cup) until about one-third of the hot mixture has been incorporated and the yolks are warmed.
- 3
Cook custard
Return the tempered egg mixture to the saucepan with the remaining hot cream mixture. Cook over low-medium heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture thickens and coats the back of the spoon (170–175°F / 77–80°C) — about 5–8 minutes. Do not boil.
- 4
Finish custard
Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Strain the custard through a fine-mesh sieve into a bowl to remove any cooked bits. Divide the strained budino into 6-8 ramekins (about 4–6 oz each).
- 5
Salted Caramel Sauce
- 6
Make caramel
Place 3 tablespoons granulated sugar and 1 teaspoon water in a small heavy-bottomed saucepan over medium heat. Gently swirl the pan (do not stir with a spoon) as the sugar melts and caramelizes. Watch carefully — once the sugar has mostly melted and turns a deep amber color (5–7 minutes), remove from heat.
- 7
Add butter and cream
Immediately add 3 tablespoons unsalted butter and whisk until melted. Carefully pour in 1 cup warm heavy cream (it will bubble vigorously) while whisking until smooth. If the sauce seizes, return to low heat and whisk until smooth.
- 8
Season
Stir in 3 teaspoons fine sea salt (adjust to taste) and let the caramel cool to warm (about 10–15 minutes). The sauce will thicken as it cools; if too thick, whisk in a tablespoon of warm cream until desired consistency is reached.
Finish & Serving
- 9
Assemble
When ready to serve, spoon about 1–2 tablespoons of the salted caramel sauce over each chilled budino (adjust amount to taste).
- 10
Optional toppings
Top each budino with a dollop of whipped cream (about 1–2 tablespoons), sprinkle with toasted chopped pecans or hazelnuts, and finish with a light pinch of flaky sea salt on top to enhance the salted-caramel contrast.
- 11
Serve
Serve chilled. Leftover budino will keep covered in the refrigerator for up to 3 days; store caramel separately in a jar refrigerated for up to 2 weeks — rewarm before using.