Butterscotch Budino with Salted Butterscotch Sauce

Prep Time
Cook Time

Butterscotch Budino

  •  3 large egg yolks
  •  3 Tablespoons cornstarch
  •  1 ½ cups whole milk
  •  2 Tablespoons Unsalted Danish Creamery Butter, cubed, room temperature
  •  ½ cup brown sugar
  •  ½ teaspoon Kosher salt
  •  1 cup heavy cream
  •  1 teaspoon vanilla extract
  •  whipped cream, for topping
  •  handful of crushed pretzels, for topping

Salted Butterscotch Sauce

  •  2 Tablespoons Unsalted Danish Creamery Butter
  •  ½ cup brown sugar
  •  ½ cup heavy cream
  •  2 teaspoon vanilla extract
  •  ½ teaspoon flaky salt

Butterscotch Budino

  • Whisk together egg yolks, cornstarch and milk in a medium bowl and set aside.
  • Melt butter in a medium pot over medium heat. Add brown sugar, 2 Tablespoons water and salt and cook, stirring, until sugar dissolves then bring to a simmer. Swirl the pot occasionally and cook until mixture thickens and darkens, 3-5 minutes.
  • Whisk in heavy cream (mixture will bubble) and return to a gentle simmer, stirring to dissolve any bits of hard caramel.
  • Slowly whisk hot butterscotch into egg mixture, then return it all to the pot. Cook and whisk over medium heat until mixture begins to thicken, about 5 minutes. Watch it closely once it thickens, whisking and pausing, until it begins to bubble. Then boil 1 minute, whisking occasionally (this is important to deactivate a starch-dissolving enzyme in egg yolks).
  • Remove from heat and stir in vanilla. Strain through a fine mesh sieve into a large bowl; divide pudding into five 4-ounce glass jars. Cool to room temperature, cover and refrigerate until cold and set, about 3 hours.
  • When ready to serve, top each budino with a few spoonfuls of warm butterscotch sauce, a dollop of whipped cream and crushed pretzels.

Salted Butterscotch Sauce

  • Combine butter, brown sugar and heavy cream in a medium saucepan over medium-low heat. Cook, stirring occasionally, until sugar dissolves and butter melts.
  • Continue to cook 5-7 minutes, or until mixture thickens. Remove from heat; stir in vanilla and flaky salt. Let cool 10 minutes. Butterscotch is easiest to pour when still warm.

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