Butterscotch Budino with Espresso Caramel (Italian Pudding!)
This butterscotch budino is the dessert I make when I want everyone at the table to go quiet for a second. A silky, deeply caramelized butterscotch custard gets topped with glossy espresso caramel, tangy whipped crème fraîche, and flaky sea salt — sweet, salty, bitter, and creamy in every bite. It needs at least 4 hours to chill (and can be made up to 3 days ahead), which makes it the easiest dinner party dessert you'll ever serve.
Servings: 6 -8 servings
Calories: 700kcal
Equipment
Two saucepans, one should be large enough to hold at least 5-6 cups of liquid
Mixing bowl with spout
6 to 8 small ramekins, jars, or cups or one medium baking dish for serving family-style
Plastic wrap
Ingredients
For the Budino
- 1 cup (220g) dark brown sugar, tightly packed
- ½ (120ml) cup water
- 1½ tsp kosher salt
- 3 cups (710ml) heavy cream
- 1½ cups (355ml) whole milk
- 3 large egg yolks
- 1 large egg
- ¼ cup (30g) cornstarch
- 4 Tbsp (57g) unsalted butter
- 1 Tbsp (15ml) whiskey
For the Espresso Caramel Sauce
- ¾ cup (175ml) heavy cream
- ½ tsp instant espresso powder
- 1 tsp vanilla bean paste
- 2 Tbsp (28g) unsalted butter, cold, cubed
- ½ cup (100g) granulated sugar
- 2 Tbsp (40g) corn syrup
- 2 Tbsp (30ml) water
For Serving
- Flaky sea salt
- Creme fraiche
Instructions
For the Butterscotch Budino
- Make the butterscotch. In a large saucepan or pot, combine 1 cup (220g) brown sugar, ½ cup (120ml) water, and 1½ tsp kosher salt. Cook over medium to medium-high heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color, about 8–10 minutes. It will bubble profusely. While it’s cooking, combine 3 cups (710ml) heavy cream and 1½ cups (355ml) whole milk in a large bowl.
- Add the cream and milk. Slowly pour in the cream and milk, whisking constantly. Don’t be surprised when the mixture immediately seizes—keep whisking until smooth, about 5 minutes. Reduce heat to medium-low.
- Temper the eggs. In the same bowl that you had the heavy cream, whisk together 3 egg yolks, 1 whole egg, and ¼ cup (30g) cornstarch. Little by little, whisk in about 1 cup of the hot butterscotch. Pour the mixture back into the saucepan, whisking constantly. Cook until thick and custardy, about 4 minutes, then remove from heat.
- Finish and strain. Whisk in 4 Tbsp (57g) butter and 1 Tbsp (15ml) whiskey (if using) until smooth. Strain through a fine mesh sieve into a bowl to remove any lumps. I know it’s a pain, but this is the best way to ensure the budino is completely smooth.
- Chill. Divide evenly among 6 to 8 ramekins or jars. Alternatively, you can pour it into a large baking dish to serve family-style. In either case, leave a little room at the top for adding the espresso caramel. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. (These can be made up to 3 days ahead.)
Texture tip: The custard thickens quickly—be ready to pull it from the heat as soon as it sets.
For easier pouring, strain the custard into a large measuring cup before dividing between ramekins.
For the Caramel Sauce
- Warm the cream. In a small saucepan, combine ¾ cup (175ml) heavy cream, ½ tsp espresso powder, and 1 tsp vanilla bean paste. Bring to a simmer, then stir in 2 Tbsp (28g) cold butter. Remove from heat.
- Make the caramel. In a separate saucepan, combine ½ cup (100g) sugar, 2 Tbsp (40g) corn syrup, and 2 Tbsp (30ml) water. Cook over medium heat, swirling occasionally, until deep golden amber, about 8–10 minutes. Remove from the heat and carefully whisk in the warm cream mixture (it will bubble). Let cool for at least 20 minutes.
Tip: If you want a less strong espresso flavor, reduce to ¼ tsp (or omit entirely).
To Serve
- Whip the crème fraîche (optional). Whisk crème fraîche until light and airy, about 1 minute, or leave as-is for dolloping.
- Assemble. Spoon caramel over each budino. Top with crème fraîche and finish with flaky sea salt. Serve chilled.
Notes
- Adapted from Pizzeria Mozza’s iconic recipe.
- I recommend making the caramel a day in advance, simply to break up the steps needed. Also, caramel lasts an extremely long time, so this is easy to make ahead of time.
- This is a pretty rich dessert. You can definitely get away with more than 6 portions, but it’s up to you how far you want to stretch it.
Nutrition
Calories: 700kcal | Carbohydrates: 53g | Protein: 7g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 246mg | Sodium: 509mg | Potassium: 232mg | Fiber: 0.03g | Sugar: 49g | Vitamin A: 2101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg
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