Salted Caramel Butterscotch Custard — Butterscotch Budino
Northern Italian set pudding, deeply caramelised butterscotch custard finished with salted caramel and flaky sea salt.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Measure dark brown sugar, water, double cream, milk, egg yolks, cornflour, fine salt, unsalted butter, vanilla extract, caster sugar, and cream for caramel. Have a fine sieve, two 200ml glasses or ramekins, and cling film ready.
Build 1
Combine dark brown sugar and 4 tbsp water in a small saucepan over medium heat. Cook 4–5 minutes without stirring until deep amber and nutty-smelling; swirl gently to even colour. Immediately whisk in 1 cup cream and 2/3 cup milk until smooth, 1–2 minutes over low heat.
Build 2
Whisk egg yolks, cornflour, and fine salt until smooth. Slowly pour hot caramel cream into yolks while whisking constantly. Return mixture to pan and cook over medium heat, whisking constantly, 2–3 minutes until thickened and bubbling at the edges.
Finish
Off heat, whisk in butter and vanilla until glossy. Strain through fine sieve into two ramekins, dividing evenly. Press cling film onto surface of each and chill 2 hours until set and firm.
Glaze
Combine 60g caster sugar in a dry pan over medium heat. Swirl gently 3–4 minutes until deep amber. Off heat, carefully whisk in 4 tbsp cream until smooth. Cool to room temperature.
Plate
Spoon cooled caramel over each set budino, finish with a generous pinch of flaky sea salt, and serve chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.