Butterscotch Budino Recipe
Italian Pudding / Hazelnut + Chocolate Ganache / Whipped Cream / Sesame Short Bread
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Ingredients
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Butterscotch Budino
Hazelnut + Chocolate Ganache
Whipped Cream
Sesame Short Bread
Method
Butterscotch Budino
- 1
Prepare the Budino
In a medium saucepan, melt the butter and brown sugar over medium heat until bubbling. Stir in the heavy cream, milk, vanilla extract, and salt. In a separate bowl, whisk the egg yolks and cornstarch together. Gradually add the warm mixture to the yolks, whisking constantly. Return to the saucepan and cook until thickened, about 5 minutes. Pour into serving cups and refrigerate for at least 4 hours.
Hazelnut + Chocolate Ganache
- 2
Make the Ganache
Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour over the chocolate. Let sit for 5 minutes, then stir until smooth. Stir in the toasted hazelnuts. Allow to cool slightly before using.
Whipped Cream
- 3
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form. Refrigerate until ready to serve.
Sesame Short Bread
- 4
Bake the Short Bread
Preheat the oven to 350°F (175°C). In a bowl, cream the butter and powdered sugar until light and fluffy. Gradually mix in the flour, sesame seeds, and salt until a dough forms. Roll out and cut into desired shapes. Place on a baking sheet and bake for 12-15 minutes or until lightly golden. Allow to cool.
