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Butterscotch Budino with Espresso Caramel Recipe

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4.4 from 68 reviews

This decadent Butterscotch Budino with Espresso Caramel is an indulgent Italian pudding that combines rich, creamy butterscotch custard with a luscious espresso-infused caramel sauce. Perfectly smooth and velvety, it's finished with a dollop of whipped crème fraîche and flaky sea salt for a sophisticated dessert experience that can be prepared ahead of time.

Ingredients

Butterscotch Budino

  • 1 cup (220g) dark brown sugar, tightly packed
  • ½ cup (120ml) water
  • 1½ tsp kosher salt
  • 3 cups (710ml) heavy cream
  • 1½ cups (355ml) whole milk
  • 3 large egg yolks
  • 1 large egg
  • ¼ cup (30g) cornstarch
  • 4 Tbsp (57g) unsalted butter
  • 1 Tbsp (15ml) whiskey (optional)

Espresso Caramel Sauce

  • ¾ cup (175ml) heavy cream
  • ½ tsp instant espresso powder
  • 1 tsp vanilla bean paste
  • 2 Tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (100g) granulated sugar
  • 2 Tbsp (40g) corn syrup
  • 2 Tbsp (30ml) water
  • Flaky sea salt, for finishing

To Serve (Optional)

  • Crème fraîche

Instructions

  1. Make the butterscotch: In a large saucepan over medium to medium-high heat, combine the dark brown sugar, water, and kosher salt. Stir occasionally until the sugar dissolves and the mixture turns a deep amber color, about 8–10 minutes. The mixture will bubble vigorously.
  2. Combine cream and milk: While the sugar cooks, whisk together the heavy cream and whole milk in a large bowl. Once the butterscotch reaches color, slowly pour this cream mixture into the saucepan, whisking constantly. Don't worry if it seizes up; continue whisking until smooth, about 5 minutes. Reduce the heat to medium-low.
  3. Temper the eggs: In the same bowl used for cream, whisk together the egg yolks, whole egg, and cornstarch. Gradually whisk about 1 cup of the hot butterscotch into the eggs to temper them. Then pour the eggs back into the saucepan, whisking constantly. Cook until the custard thickens and coats the back of a spoon, about 4 minutes, then remove from heat.
  4. Finish and strain custard: Stir in the unsalted butter and whiskey until fully incorporated and smooth. Pass the mixture through a fine mesh sieve into a bowl to remove any lumps for a silky texture.
  5. Chill the budino: Divide the custard evenly among 6 to 8 ramekins or jars, leaving room at the top for caramel. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set. Can be prepared up to 3 days in advance.
  6. Prepare espresso caramel sauce: In a small saucepan, combine heavy cream, instant espresso powder, and vanilla bean paste. Bring to a simmer, then add cold butter cubes and stir until melted. Remove from heat.
  7. Make caramel: In another saucepan over medium heat, combine granulated sugar, corn syrup, and water. Gently swirl occasionally as it cooks until the mixture turns a deep golden amber color, about 8–10 minutes. Remove from heat and carefully whisk in the warm cream mixture; it will bubble vigorously. Let cool for at least 20 minutes.
  8. Whip crème fraîche (optional): Just before serving, whisk crème fraîche until light and airy, about 1 minute, or use as is for a dollop.
  9. Assemble and serve: Spoon the cooled espresso caramel over each chilled budino. Top with whipped or plain crème fraîche and sprinkle with flaky sea salt. Serve immediately chilled.

Notes

  • Tempering the eggs slowly with hot butterscotch prevents cooking them prematurely and ensures a smooth custard.
  • Straining the custard is key for a velvety texture free of lumps.
  • Use whiskey optionally to add warmth and depth to the butterscotch flavor.
  • Handle caramel carefully when adding cream, as it will bubble vigorously and hot sugar can burn.
  • The dessert can be made up to 3 days ahead for convenience.
  • Flaky sea salt adds a perfect salty contrast to the sweet caramel and budino.

Find it online: https://recipethrive.com/butterscotch-budino-with-espresso-caramel-recipe/