Cuisine European Italian Desserts Butterscotch Budino 4.6 (15) 14 Reviews 4 Photos This butterscotch budino is next-level. I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture of this budino is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as is, with whipped cream, or topped with caramel sauce and flaky sea salt. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 17, 2024 Save Rate Print Share Add Photo 4 4 4 4 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 3 hrs 20 mins Total Time: 3 hrs 55 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ½ cup packed dark brown sugar ¼ teaspoon kosher salt ¼ cup water 2 tablespoons unsalted butter 1 ½ cups heavy cream ¾ cup milk 1 large egg 2 large egg yolks 2 tablespoons cornstarch 1 teaspoon cornstarch 1 tablespoon white rum Directions 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. 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. 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. Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum. 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. Chef John Chef's Notes If you want to make the recipe firmer, add more cornstarch. Or, if you want it softer and creamier, add less cornstarch. Use caramel sauce of your choice or my recipe for Salted Caramel Sauce. I Made It Print Nutrition Facts (per serving) 556 Calories 43g Fat 36g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 556 % Daily Value * Total Fat 43g 55% Saturated Fat 26g 130% Cholesterol 290mg 97% Sodium 204mg 9% Total Carbohydrate 36g 13% Total Sugars 29g Protein 6g 13% Vitamin C 1mg 1% Calcium 154mg 12% Iron 1mg 4% Potassium 200mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.