This butterscotch budino is rich and luxurious, just as the Italian custard pudding should be! Use Chef John's salted caramel sauce for an extra-decadent treat.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
556 Calories
Recipe Instructions
Step 1
Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
Step 2
Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.
Step 3
Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off the heat.
Step 4
Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
Step 5
Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of hot cream mixture to temper egg mixture. Whisk egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until mixture thickens, about 2 minutes.
