Butterscotch Budino

Dreamy, decadent butterscotch budino is our ultimate dessert indulgence. Served chilled in individual portions, this rich Italian pudding is the perfect make ahead dessert for entertaining. Readily available butterscotch chips lend a deep complexity to this sweet treat, making their flavor and texture truly divine. Top each one off with a dollop of homemade whipped cream and you’ll have your guests reaching for dessert first!

Make Next: Pizza Jerk Rice Krispies Treats With Butterscotch

What is Butterscotch Budino?

Simply put, budino is the Italian version of a pudding or custard. It’s typically made with milk or cream, sweetened with sugar and thickened with egg yolks. Budino can be flavored with anything from vanilla bean to chocolate, coffee to caramel. This cooked and chilled custard can be served on its own or topped with whipped cream, fresh berries or nuts for added texture.

Our version features everything we love about traditional budino– it’s buttery, velvety & indulgently thick. But we’ve taken the guess work out of fussy caramel by flavoring the budino with store bought butterscotch chips.

Ingredients

To make this luscious butterscotch budino you’ll only need a few simple ingredients:

• Butterscotch chips: 1 cup of any store bought variety
• Heavy cream: 4 cups at room temperature for the budino plus 3/4 cup fridge-cold for homemade whipped cream
• Sugar: 3/4 cup of granulated sugar for the budino plus a tablespoon of powdered sugar for homemade whipped cream
• Cornstarch: 2 tablespoons to thicken the custard
• Egg yolks: 4 large egg yolks at room temperature
• Vanilla: 1 teaspoon of vanilla extract
• Kosher salt: 1 teaspoon will help cut through the rich sweetness of the butterscotch

How to Make Butterscotch Budino

To make this butterscotch budino, you’ll first make a butterscotch ganache and mix it with a simple custard base. Then you’ll strain the mixture and divide it among serving dishes or ramekins. To set, you’ll cover the budino tightly with plastic wrap and refrigerate for at least 4 hours but up to overnight. Finally to serve, you’ll whip up some homemade whip cream and top each portion with a dollop.

1. Make the butterscotch ganache: In a medium saucepan, heat heavy cream over medium-low heat until it just comes to a simmer. Do not let the cream come to a full boil. Place the butterscotch chips in a heatproof bowl and pour over the hot cream. Whisk until the chips are melted and the mixture is smooth.
2. Make the custard: Whisk together the sugar, cornstarch and kosher salt. Add the room temperature egg yolks and whisk until smooth. Slowly pour the warm ganache into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
3. Cook: Transfer the mixture back to a saucepan over medium-low heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil. About 5-8 minutes.
4. Strain: Once the mixture has thickened, remove it from the heat and stir in the vanilla extract. Pour the custard in a fine mesh sieve and scrape it through with a rubber spatula to remove any lumps.
5. Portion & wrap: Divide the budino among your chosen serving dishes. You can plate in martini glasses, stemless wineglasses, ramekins, or even simple jam jars. Cover each portion with plastic wrap, making sure it touches the surface of the budino to prevent a skin from forming.
6. Chill: Refrigerate the budino for at least 4 hours, but up to overnight, until they are chilled and fully set.
7. Serve: When you are ready to serve, make a quick homemade whipped cream by beating fridge-cold heavy cream with powdered sugar and vanilla. Remove the budino from the fridge right when you are ready to serve and top each one with a healthy dollop!

Make it ahead

If you are planning to serve butterscotch budino for a party, making it ahead is a great idea. Save time on the day of your event by cooking and chilling the budino up to 3 days in advance. Here’s how we suggest preparing it ahead of time:

• Prepare the butterscotch budino following the recipe as usual. Allow it to cool slightly before transferring it to individual serving dishes. Do not store in one large serving bowl unless you are planning on serving it family style as the mixture will take the shape of whatever you store it in.
• Cover each portion tightly with plastic wrap, ensuring it touches the surface of the budino to prevent a skin from forming.
• If you’re transporting the budino to a party location, using jam jars is the best option. Still include some plastic wrap directly on the pudding before sealing the jar with its lid.
• Refrigerate the budino for at least 4 hours (preferably overnight but up to 3 days in advance) to allow it to set completely.
• Keep the butterscotch budino in the fridge until you are ready to serve. If you are topping with fresh homemade whipped cream, whip the cream at the last minute.