Budino Recipe
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.
Servings: 10 servings
Calories: 326kcal
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.
Video
Notes
The alcohol is completely optional, to add a little oomph. Feel free to skip it entirely, or use bourbon-flavored vanilla extract instead.
Jars of budino with salted caramel sauce will last for up to a week, stored in the fridge. Allow them to cool completely before covering the tops tightly with plastic wrap and refrigerating.
Nutrition
Serving: 0.5cup | Calories: 326kcal | Carbohydrates: 30g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 344mg | Potassium: 171mg | Fiber: 1g | Sugar: 22g | Vitamin A: 708IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg