We have a local wine bar that used to serve an amazing Butterscotch Budino Recipe. Since they no longer offer it on their menu, I decided it was time to make my own. This Italian-inspired version is a thick, creamy butterscotch pudding recipe. It’s covered with a layer of salted caramel for extra kicks and giggles.
What is Budino?
It’s the Italian word for pudding. Most budinos rely on eggs for thickening, instead of cornstarch (like American puddings). However, since this recipe starts with a thin butterscotch base, we added both eggs and cornstarch to thicken it properly.
Butterscotch vs Caramel
If you’ve ever wondered “what is butterscotch?” you are not alone! I have made traditional American-style butterscotch pudding countless times, but only recently realized I wasn’t entirely sure what it is. Butterscotch is sort of a lighter version of caramel, started with brown sugar so it doesn’t have to cook and “caramelize” as long as true caramel (which is made from white granulated sugar). Also, it should be stated there is no scotch whisky in butterscotch. You can add booze like we did… scotch, bourbon, or rum, but it’s an add-on and not a requirement for the recipe to create flavor. Can’t choose which you like more? Lucky for you, we use both butterscotch AND caramel in this decadent dessert recipe. Butterscotch in the pudding and thick caramel on top.
What You Need To Make This Italian Butterscotch Pudding Recipe
Light brown sugar – packed Water Salt Half and half – or light whipping cream Egg yolks – not the whites Cornstarch Butter – for richness and a glossy finish Rum – or bourbon (both optional) Vanilla extract – or vanilla bean seed paste Optional garnishes – thick homemade caramel sauce and coarse sea salt or kosher salt
How to Make Italian Butterscotch Pudding (Budino)
First, set a large sauce pan over medium-low heat. Combine the brown sugar, water, and salt in the pot. Swirl the pot (don’t stir) and heat until boiling. Cook for 5-6 minutes, until a rich brown amber color is formed. Immediately turn off the heat and set it aside to cool. While the sugar is cooling, set out a mixing bowl. Mix the half and half, egg yolks, and cornstarch. Whisk well until smooth. Add the cream mixture to the slightly cooled dark caramel, whisking continually. The sugar will seize up at first, but will melt down as it cooks. Place the pot back over medium-low heat. Continue to whisk as the mixture becomes smooth and then thickens into a firm pudding consistency. Remove from heat. Stir in the butter, rum (if using), and vanilla extract at the end. Then set a fine mesh strainer over a bowl and pour the budino into the strainer. Use a spatula to push it through. This helps remove any potential clump of egg or cornstarch so the budino is nice and smooth. Pour (or scoop) the budino into ½ cup ramekins or serving jars. Allow the homemade butterscotch pudding to cool slightly, then top with thick caramel sauce and sea salt (if desired.) Trust me, you will want this add-on. Cover and refrigerate the custard until ready to serve. And there you have it – a delicious, luxurious, utterly irresistible dessert treat that’s ready to devour in less than 30 minutes. Buon appetito!
Looking for More Decadent Dessert Recipes?
Best Homemade Chocolate Pudding Chocolate Pots de Creme with Espresso Whipped Cream Best No-Bake Chocolate Lasagna Recipe Creamy Lavender Flan Recipe Layered Pumpkin Turtle Cheesecake
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