Butterscotch budino

Course Dessert

Cuisine American

Keyword caramel dessert, custard, dinner party dessert, italian pudding

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 10 servings

A dark brown sugar custard topped with caramel sauce, whipped creme fraiche and flaky salt.

Ingredients

Budino

1 cup plus 2 Tbsp. dark brown sugar
1 1/2 tsp. kosher salt
3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tbsp. cornstarch
5 tbsp. unsalted butter
1 1/2 tbsp. dark rum
Fleur de sel or another flaky sea salt for serving
(plus 1/2 cup water, used in step 1)

Caramel sauce and whipped crème fraîche

3/4 cup heavy cream
1/4 vanilla bean seeds scraped
2 tbsp. (1 oz.) unsalted butter
1/2 cup sugar
2 tbsp. corn syrup
(plus 2 tablespoons water)
3/4 cup crème fraîche

Directions

Mix the cream and milk together and keep them near the stove. In a large heavy pot over medium-high heat, stir the brown sugar, 1/2 cup water, and salt and cook for about 10–12 minutes, until melted, dark brown, and smelling of caramel. Right away, whisk in the cream and milk; it will steam and seize, then smooth out. Bring to a boil, then reduce to medium.
In a bowl, whisk the egg, yolks, and cornstarch, then whisk in 1 cup of the butterscotch, followed by the rest. Boil, whisking constantly, for about 2 minutes, until very thick. Remove from the heat and whisk in the butter and rum. Strain, divide among ramekins, cover, and refrigerate until fully chilled, for several hours or up to 3 days.
Caramel sauce: Heat the cream and vanilla seeds to a simmer, add the butter, and turn off the heat. In a large heavy saucepan over medium-high heat, cook the sugar, corn syrup, and 2 tablespoons water, swirling a little, for about 10 minutes, until medium amber. Remove from the heat and carefully whisk in the vanilla cream. Let cool until just warm.
In a chilled metal bowl, whip the chilled crème fraîche on high for just 15–30 seconds, until thickened.
Top each budino with 1 tablespoon warm caramel, a dollop of crème fraîche, and a pinch of fleur de sel.

Notes

Refrigerate covered up to 3 days. Safety: hot caramel steams and bubbles hard when cream is added — stand back. Contains rum (can be left out for kids).

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; milk counted as whole milk, dark rum counted as distilled spirit 80 proof, corn syrup counted as light corn syrup, crème fraîche counted as sour cream (as creme fraiche). Brands and portions vary, so use it only as an approximation.