Budino Recipe
by Sommer Collier — last updated on Sep 4, 2026 
My Italian budino recipe makes a much-loved and mostly traditional butterscotch pudding that’s delightfully thick, creamy, delicious, and easy to prepare with basic ingredients. Two little changes that I make to a classic Italian budino recipe is adding a splash of booze and layer of salted caramel for an extra decadent restaurant-style treat.
We have a local wine bar that used to serve an amazing budino recipe. It was rich and silky, with a bold butterscotch flavor. However, as they no longer offer it on their menu, I decided it was time to make my own. I already have a fabulous chocolate pudding recipe on the site that uses cornstarch and butter for an incredibly luscious texture. My Italian-inspired version is a thick, creamy butterscotch pudding recipe that uses both cornstarch and eggs to thicken it properly. Plus, I add a bit of booze for an extra layer of flavor. These twists are not anything revolutionary, but do make a more American-style thick pudding treat as opposed a thinner butterscotch base like more traditional recipes.
Table of Contents
Sommer’s Recipe Highlights
Quick and Easy, but Impressive – Serve little jars of pudding for a beautiful presentation, and everyone will agree that they look like a fancy dessert you’d get at an Italian restaurant. But with my step-by-step instructions and tips, you’ll have no trouble making this fabulous budino recipe in 30 minutes or less.
A Lil’ Something Extra – As I mentioned, there’s nothing revolutionary in my recipe BUT I do finish each jar of budino with a layer of salted caramel for extra kicks and giggles. The hint of salt makes the sugar in the butterscoth pudding really pop!
Add Booze, or Don’t – It should be stated there is traditionally no scotch whiskey in butterscotch. However, you can add booze like I did for a deeper flavor! Scotch, bourbon, or rum are great options, but it’s an add-on and not a requirement for the recipe to create flavor.
If you’re looking for a more light and tangy dessert in the future, I highly recommend also checking out my swedish cream recipe made with 3 different extracts and topped with a berry compote!
Ingredients and Key Tips
- Light brown sugar – Light brown sugar has a more of a mellow sweetness versus white sugar. This makes a fantastic butterscotch that has a deeper flavor than traditional caramel. (Note: Dark brown sugar is a bit too intense, in my opinion.)
- Half and half – I like that half and half makes this otherwise super decadent recipe slightly lighter. However, you can use light whipping cream for a bit more indulgent dessert.
- Egg yolks – I’m only using yolks here. Save the egg whites to make my egg white frittata with spinach!
- Cornstarch – I use this to thicken the butterscotch pudding so it’s a bit firmer than traditional Italian budino.
- Butter – I always use unsalted butter so I total control over the amount of salt in the recipe.
- Rum – Or bourbon. This is an optional ingredient. Whether or not you add booze, my budino recipe will still be delicious!
- Vanilla extract – I very much recommend spending a few extra dollars and buy high-end true vanilla bean extract. Cheaper versions often include lots of additives, like alcohol and food coloring.
- Salted caramel – This is also optional, however, I think you should make and use my salted caramel sauce at least once to try! It creates more depth and as I mentioned, the salt helps to highlight the sweet butterscotch pudding and caramel sauce.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Make the Butterscotch – First, I set a large saucepan over medium-low heat. Then I add the brown sugar, water, and salt in the pot. Swirl the pot (don’t stir!) and heat until boiling. I don’t stir the ingredients because this can cause the caramel to crystalize… And I don’t want to get a spoon coated in a sticky sugar base!
I cook this base for 5-6 minutes, until a rich brown amber color is formed. Keep a close eye on it so the sugar doesn’t burn. Once it reaches that beautiful shade of brown, then I immediately turn off the heat and set the pot aside to cool.
Make the Creamy Base and Combine – While the sugar is cooling, I set out a large mixing bowl and metal whisk. Into the bowl I add the half and half, egg yolks, and cornstarch. Use the whisk to combine the ingredients until they are perfectly smooth with no clumps. Then I add the cream mixture to the slightly cooled dark caramel in the pot, whisking continually. The sugar will seize up at first, but don’t worry, it will melt down into the cream as you whisk!
Continue to Cook – Next, I place the pot with the butterscotch and egg mixture back over medium-low heat on the stovetop. Continue to whisk as the mixture becomes smooth and then thickens into a firm pudding consistency. This should only take a few minutes. Once it is thick, I remove the pot from heat and stir in the butter, rum (if using), and vanilla extract.
Strain – Then, I set a fine mesh sieve (AKA a strainer) over a large bowl or measuring pitcher, and pour the thick butterscotch pudding liquid 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. Technically you don’t have to strain it… But trust me, this step makes a world of difference to the texture of the pudding. Don’t skip it for the best budino recipe!
Stir – After pushing all of the thick liquid through the strainer, I use my spatula to stir again gently and make sure it’s as smooth as possible without any lumps. If the budino is not quite right don’t try to keep stirring or whisk it… You’ll over work the butterscotch pudding and wind up thinning out the texture and could make it more soupy. You can run it through a sieve again, but be gentle and again, don’t over-stir once the pudding has been strained.
Scoop – Now I use a tablespoon to carefully scoop the butterscotch budino into ½ cup ramekins or serving jars. You can cover them with plastic wrap, but I like to use jars that come with a lid. I think they look cuter and keep fresh for longer.
Cool and Store – Now I allow the homemade butterscotch pudding to cool slightly at room temperature. They don’t need to be cold, and since we’re trying to assemble them quickly, leaving them on the counter for only about 15 minutes or so does the trick. In the meantime, if I don’t already have a batch ready to go I’ll whip up my homemade salted caramel sauce and let it cool a bit as well before using.
When the butterscotch pudding and caramel sauce are cool, or at least not straight-from-the-pot-hot, I use another tablespoon to top each jar with thick caramel sauce and flaky sea salt. (Trust me, you will want to add at least one if not two of these decadent add-ons… Your dinner party guests will agree!) Cover and refrigerate the custard until ready to serve.
Other Toppings
Feel free to sprinkle on all kinds of extra goodies on top of the butterscotch budino puddings! Here a few ideas of other toppings to try:
- Chopped candied walnuts, pecans, or almonds
- Chopped toffee bits
- Crushed cookies like Biscoff, Oreos, ladyfingers, or super crunchy biscotti
- Mini chocolate chips or white chocolate chips
- Whipped cream or créme fraîche
- Vanilla ice cream
Buon appetito!
Storage Notes
Jars of budino will last for up to a week, without or with caramel sauce, stored in the refrigerator. First allow them to cool completely before covering the tops tightly with plastic wrap (or a lid) and refrigerating.
Frequently Asked Questions
Absolutely you can. Simply omit from the recipe for a booze-free butterscotch pudding.
No, you can make one container of butterscotch pudding. It just might take a bit longer to cool. I would also leave off the caramel sauce and sea salt until you’re ready to scoop and serve as individual portions.
The only thing that makes these two sauces different is the type of sugar used. Seriously, that’s it! Butterscotch is made with brown sugar, whereas caramel uses granulated white sugar. The deep molasses flavor in brown sugar makes butterscotch less sweet, with a more warm and buttery taste.
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More Dessert Recipes
Budino Recipe
Ingredients
- 1 cup light brown sugar
- ¼ cup water
- 1 teaspoon salt
- 4 cups half and half (or 2 cups milk + 2 cups heavy cream)
- 6 large egg yolks
- 5 tablespoons cornstarch
- 6 tablespoons butter
- 1 ½ tablespoon dark rum or bourbon optional
- 2 teaspoons vanilla extract
- Optional Garnishes: thick caramel sauce and/or course sea salt
Instructions
- Set a large saucepot 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 color is formed. Turn off the heat.
- 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 dairy mixture to the slightly cooled sugar, 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 firm pudding consistency.
- Remove from heat. Stir in the butter, rum, and vanilla extract. Then set a fine mesh strainer over a bowl and pour the budino into the strainer. Use a spatula to push it through, if needed.
- Pour (or scoop) the budino into ½ cup ramekins or serving jars. Allow them to cool slightly, then top with thick caramel sauce and sea salt (if desired.) Cover and refrigerate until ready to serve.
Amazingly wonderful! Complete bliss!
Am I using half & half, milk AND heavy cream? Like all 3? Just wanting to make sure
Can I potentially make this in advance? It’s for a dinner party and trying to plan ahead. Thanks!
Hi Abby,
Yes, you can make this several days in advance. Have fun at your party! :)
I made this and put swiss meringue on top (to use the egg whites) and it was so good! Would definitely make again. Thanks!
Hi! Can I make this with just milk or does it have to have heavy cream as well? Looks amazing!Â
Hi Erica!
You can make this with just milk, but the texture won’t be quite as thick and decadent. :)
Oh my goodness, this is such an amazing dessert! I can’t wait to give this a try! YUM!
I absolutely love butterscotch, especially when you add caramel & salt!! What a delicious treat!!
this pudding is soooo good! I love it so much!