Description
This Creamy Butterscotch Budino is a luscious and rich Italian-style pudding made from caramelized brown sugar, creamy dairy, and egg yolks. Ready in just 30 minutes, this delightful dessert boasts a silky smooth texture with deep butterscotch flavors enhanced by a touch of vanilla and optional dark rum or bourbon. Perfect for an elegant finish to any meal or a comforting sweet treat.
Ingredients
Scale
Caramel and Base
- 1 cup light brown sugar (can substitute dark brown sugar for deeper flavor)
- 1/4 cup water
- 1 teaspoon salt (sea salt or kosher salt preferred)
Dairy and Thickener
- 1 cup half and half (can substitute whole milk or non-dairy milk)
- 1/2 cup milk (can substitute extra half and half or heavy cream)
- 1 cup heavy cream (optional but recommended)
- 4 large egg yolks (use yolks only)
- 1/4 cup cornstarch (can substitute arrowroot powder)
Flavoring and Finishing
- 2 tablespoons butter (can use non-dairy butter alternative)
- 1 tablespoon dark rum or bourbon (optional, omit for non-alcoholic)
- 1 teaspoon vanilla extract (use pure vanilla extract)
Instructions
- Making the Caramel: In a large saucepan, combine the light brown sugar, water, and salt. Gently swirl the pot without stirring and heat the mixture over medium heat until it reaches a rolling boil. Continue cooking for 5 to 6 minutes until the caramel achieves a rich amber color, indicating the sugars have properly caramelized.
- Preparing the Pudding Mixture: While the caramel cools slightly, whisk together the half and half, egg yolks, and cornstarch in a mixing bowl until the mixture is completely smooth and lump-free, ensuring even thickening later.
- Combining Caramel and Dairy: Slowly pour the dairy and egg yolk mixture into the cooled caramel, continuously whisking to prevent scrambling and to unify the flavors and textures evenly.
- Thickening the Pudding: Return the combined mixture to medium-low heat on the stove. Whisk constantly as it heats, cooking for 5 to 7 minutes until the mixture thickens to a pudding consistency. This slow heating prevents curdling and develops the luscious texture.
- Adding Butter and Flavors: Remove the saucepan from heat. Stir in the butter until melted, then add the optional dark rum or bourbon, if using, and the vanilla extract to enhance the flavor complexity.
- Straining for Smoothness: Pour the pudding through a fine mesh sieve into a clean bowl to eliminate any lumps or uneven bits, resulting in a silky smooth finish perfect for presentation.
- Chilling and Serving: Spoon the strained pudding evenly into individual ramekins. Optionally, top each with a sprinkle of salted caramel for extra flavor contrast. Refrigerate for 1 to 2 hours or until the pudding is fully set and chilled before serving.
Notes
- For a dairy-free version, substitute half and half and heavy cream with full-fat coconut milk or almond milk and use non-dairy butter alternatives.
- To avoid alcohol, omit the rum or bourbon; the pudding will still be rich and flavorful.
- Ensure consistent whisking when combining hot caramel with the dairy mixture to prevent the eggs from curdling.
- This dessert can be prepared a day ahead and stored covered in the refrigerator to enhance the flavors and simplify serving.
- Dark brown sugar will provide a deeper, molasses-rich flavor compared to light brown sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
