Rating: 4.62 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here 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.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
3 hrs 20 mins
total:
3 hrs 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.

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  • Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the 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 the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the 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's Notes:

Using dark rum would be more traditional.

If you want to adjust to make it firmer, add more cornstarch. Or, if you want it softer and creamier, add less cornstarch.

Use the caramel sauce of your choice, or my recipe for Salted Caramel Sauce:

Nutrition Facts

556 calories; protein 6.3g; carbohydrates 36.3g; fat 43.1g; cholesterol 290.1mg; sodium 203.5mg. Full Nutrition
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Reviews (12)

13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/23/2020
Followed the recipe, but it doesn't mention the size of the rocks glass used. Turned out we got six, 4oz., servings as opposed to four. Read More
(6)
Rating: 5 stars
07/25/2020
I doubled the recipe to make it for family. I think that threw the times off a bit. Also we replaced the rum with rum extract (but half the measure) and that worked pretty well. Everyone seemed to really enjoy this recipe even though mine wasn't quite as thick as it might have been. Again, I think I cooked it a just a little too little on the second to final step. Oh well. Next time (and there will likely be a next time.) Read More
(2)
Rating: 5 stars
07/23/2020
This recipe is easy to follow and I highly recommend. Read More
(1)
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Rating: 5 stars
07/26/2020
Followed the recipe and it came out marvelous. I did mesh strain before adding rum. Mmmm silky. Served with sliced local peaches, balanced lovely. everyone licked the cup clean! Will make again. Read More
(1)
Rating: 5 stars
07/31/2020
The first time I made it it was grainy. I think I let it cook too long. I made it the second time and it came out fantastic! Read More
Rating: 5 stars
09/13/2020
Made this as it was instructed. I was very impressed with this recipe. I see myself making this quite often. Read More
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Rating: 3 stars
08/06/2020
So this is on me but also it was trickier than I expected to make. Basically, to temper your eggs you need to go as slowly as you can your you will have this scrambled egg pudding. The butterscotch taste was amazing though. Just the texture didn't turn out even after straining. Also for some reason I was only able to fill 3 ramekins. Read More
Rating: 5 stars
08/16/2020
At first, I thought it was going to be a disaster since I have 0 cooking experience but it turned out to be exactly like Chef John's Budino! yummm Read More
Rating: 5 stars
08/11/2020
Followed the recipe to the T and it came out just as luxurious and decadent as what Chef John's had on his video. I only butchered the caramel sauce and poured it while they're still too hot.... but holy moly does it taste AMAZING!!! Read More