Butterscotch Budino

AuthorGeo FoodsCategory

Ingredients

 4 cups heavy cream
 1 cup whole milk
 1 ¼ cups light brown sugar
 ½ cup water
 1 whole egg
 3 egg yolks
 5 tbsp cornstarch
 4 tbsp unsalted butter, cut into small pieces
 1 ½ tsp fine sea salt or kosher salt
 · Caramel sauce
 · Freshly whipped cream

Preparation

1

Combine the cream and the milk in a bowl or in a large measuring cup and set aside. In a large, heavy bottomed saucepan, combine the brown sugar and the water. Turn the heat to medium and let the mixture come to a simmer. Turn the heat up to medium-high and cook until there are slow rolling bubbles and the mixture is dark. Slowly add the cream and milk mixture. The mixture may seize, but just whisk it until the cream and the sugar mixture are completely combined. Bring the mixture to a simmer, then turn off the heat. While the sugar and cream are heating, whisk the egg, egg yolks and cornstarch together until smooth.

Slowly pour half of the warm caramel mixture into the egg mixture, whisking constantly to make sure you don’t scramble the eggs. Turn the heat back on the caramel mixture to medium-high. Pour the egg mixture back into the caramel mixture and cook, whisking constantly, until bubbles form on the surface and pop. Remove the mixture from the heat and whisk in the butter and salt until it is smooth. Pour the mixture through a sieve into a large measuring cup or bowl with a spout. Immediately portion the pudding into parfait glasses or bowls and chill. Serve topped with a thin layer of caramel and a dollop of whipped cream.

Related Recipes

Ingredients

 4 cups heavy cream
 1 cup whole milk
 1 ¼ cups light brown sugar
 ½ cup water
 1 whole egg
 3 egg yolks
 5 tbsp cornstarch
 4 tbsp unsalted butter, cut into small pieces
 1 ½ tsp fine sea salt or kosher salt
 · Caramel sauce
 · Freshly whipped cream

Directions

1

Combine the cream and the milk in a bowl or in a large measuring cup and set aside. In a large, heavy bottomed saucepan, combine the brown sugar and the water. Turn the heat to medium and let the mixture come to a simmer. Turn the heat up to medium-high and cook until there are slow rolling bubbles and the mixture is dark. Slowly add the cream and milk mixture. The mixture may seize, but just whisk it until the cream and the sugar mixture are completely combined. Bring the mixture to a simmer, then turn off the heat. While the sugar and cream are heating, whisk the egg, egg yolks and cornstarch together until smooth.

Slowly pour half of the warm caramel mixture into the egg mixture, whisking constantly to make sure you don’t scramble the eggs. Turn the heat back on the caramel mixture to medium-high. Pour the egg mixture back into the caramel mixture and cook, whisking constantly, until bubbles form on the surface and pop. Remove the mixture from the heat and whisk in the butter and salt until it is smooth. Pour the mixture through a sieve into a large measuring cup or bowl with a spout. Immediately portion the pudding into parfait glasses or bowls and chill. Serve topped with a thin layer of caramel and a dollop of whipped cream.

Butterscotch Budino

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