budino

If you're looking for a great make-ahead dessert to serve for company, this Butterscotch Budino is a total showstopper in both taste and presentation.

Butterscotch Budino

dark brown sugar

water

salt

heavy whipping cream

milk

cornstarch

unsalted butter

dark rum

caramel sauce (for serving, optional)

whipped cream (for serving, optional)

Combine the brown sugar, water, and salt in a heavy bottomed saucepan, and place the pan over medium high heat. Cook until the caramel is very dark, and almost smoking, which should take about 10 minutes.

Standing back with caution, add the cream and milk to the caramel. This will probably make the mixture seize up at first, but if you keep whisking and let it heat back up, it will combine. Bring this mixture back up to a boil, then turn the heat down to medium.

In a large bowl, whisk together the egg, egg yolks, and cornstarch.

Now we’re going to temper the caramel mixture into the eggs by adding a cup of caramel to the eggs, whisking constantly, then pouring the egg mixture back into the pan.

Increase the heat to bring this mixture to a boil, and keep whisking as the custard thickens from the cornstarch, which should take about two minutes.

Remove the pan from the heat and add the butter and rum.

Strain the custard through a fine strainer to remove any big lumps that might have formed, and portion the custard into ramekins.

Cover the ramekins with plastic wrap and chill the custard for at least 3 hours. It's best around 6-8 hours ahead, or even made a day ahead.

If desired for serving, pour on a thin layer of caramel sauce, then add a dollop of whipped cream. Enjoy!

Butterscotch Budino with Salted Caramel is a layered dessert with a rich creamy custard and a handcrafted salted caramel sauce.

Butterscotch Budino with Salted Caramel

Tablespoons Salted Butter

Brown Sugar

Cornstarch

Heavy Cream

Milk

Egg Yolks

Vanilla or 1 Vanilla Bean

Sugar

Butter

Sea ((plus

In a heavy-bottomed pot, melt butter over medium heat. Add brown sugar and keep stirring until the brown sugar and butter are completely melted.

Stir in cornstarch. Add heavy cream and whole milk.

Bring to a slow rolling boil and let thicken. Continue to cook and stir until the mixture coats the back of a spoon.

While the milk mixture is cooking, place egg yolks in small bowl. Temper egg yolks by spooning a small amount of hot milk into the bowl. Use a whisk and keep stirring. Pour the mixture back into the pot.

Bring it back to a boil for 1 minute.

Add vanilla extract or vanilla bean.

Let chill in refrigerator and cool completely. If you want to expedite the cooling process, put in an ice bath.

To make Butterscotch Budino Custard:

Two Methods:

In a medium saucepan, heat sugar over medium heat, stirring constantly.

The sugar will begin to form clumps and will turn into an amber color. Keep stirring. Watch carefully as the sugar can easily burn.

Once sugar is completely melted, add the butter. The butter will bubble so be careful.

Stir the butter into the caramel until it is completely melted. Use a whisk to stir the sugar and butter.

Drizzle the heavy cream into mixture and stir.

Let it boil for 1-2 minutes.

Remove from heat and stir in sea salt. Let set up.

EASIER METHOD:

Melt butter and sugar in a heavy-bottomed saucepan over medium heat. Let melt and stir with wooden spoon or heat-resistant spatula. Keep stirring and cooking until it turns an amber color. Watch it carefully. Stir in heavy cream and sea salt. Boil for 1 minute and let set up.

To make layered dessert:

Layer butterscotch custard and top with salted caramel.

How to make salted caramel:

Budino al Cioccolato is a rich and decadent Italian chocolate dessert made with basic pantry ingredients. It&#39;s so easy to make (10-minute prep) then it&#39;s left to set in the fridge. An indulgent dessert for chocolate lovers!

Chocolate Budino

4.2 oz dark chocolate 70%+ cocoa ((120 grams) use baking

caster sugar ((70 grams))

unsalted butter ((70 grams))

cornstarch (cornflour UK (20 grams))

+ 1/2 cups whole milk ((full-fat((360 milliliters))

Sunflower oil (for greasing (see notes))

Requires 3 hours chilling time.

Gently heat the milk in a saucepan, bring to a boil then immediately turn off the heat and set aside.

Melt the butter in a separate saucepan, once melted add the sugar and whisk the mixture until it thickens and turns a pale yellow colour (almost like a roux).

Next, turn the heat down low and add the chocolate. Stir it gently until melted. Sift in the cornstarch and stir it in so there are no lumps.

A little at a time, add the hot milk until fully combined into the chocolate mixture. Turn the heat up to medium and stir it for about 3-5 minutes until thick and glossy.

The budino is now ready to pour into moulds or ramekins. Important: if using moulds make sure to lightly grease each one with a little sunflower oil first. If using ramekins or glass serving dishes you can pour the budino straight in.

Let it cool to room temperature then chill in the fridge for at least 3 hours. Remove from the fridge for 5 minutes before serving.

Remove the budino from the fridge 5 minutes before serving. Give the mould a shake from side to side to help loosen the budino from the edges.

Turn it out onto a plate and shake the budino once or twice to dislodge it from the mould, serve.

How to remove Budino from moulds

This is a wonderful, elegant dessert that looks like you spent the day in the kitchen! Simple, easy with a delightful texture. Thanks for posting!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646164366/riezuvbj5wsrmde3lpf5.mp4

Budino al Cioccolato is a rich and decadent Italian chocolate dessert made with basic pantry ingredients. It's so easy to make (10-minute prep) then it's left to set in the fridge. An indulgent dessert for chocolate lovers!

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The most viewed budino recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine