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Butterscotch Budino

Rated as 4.5 out of 5 Stars
77k

"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."
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Ingredients

3 h 55 m servings 556
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Whisk whole egg, egg yolks, and 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.
  4. Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
  5. 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.

Footnotes

  • 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


Per Serving: 556 calories; 43.1 36.3 6.3 290 204 Full nutrition

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Reviews

Read all reviews 10
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 agai...

Most helpful critical review

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.

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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.

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 agai...

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 ...

This recipe is easy to follow and I highly recommend.

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.......

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 buttersco...

I doubled the recipe but used Muscovado sugar and went with a full 5 1/2 Tbls of cornstarch. It came out thicker as expected, but I was able to finish with a full quarter cup of Captain Morgans...

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!

Taste is just right; not too rich, but quite heavy. I'd portion the given measurements out into 8 servings instead of 4.