Butterscotch Budino

By • February 24, 2011 • 15 Comments

60 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: When I think of pudding, I think chocolate. Let's be frank, I think chocolate pretty much all the time, but here, I wanted to try something completely different, so I am totally out of my comfort zone. Adapted from the Butterscotch Pudding recipe from Gourmet Magazine, February 2009, and my Doctor Who custard, this pudding reminded us of sugar cookies, in pudding form. The espresso powder is optional, but lends stronger caramel notes to this silky smooth pudding, if that's what your looking for. I like to sprinkle some turbinado sugar on top for a bit of added crunchy fun. - mrslarkinmrslarkin

Food52 Review: If you get a craving for butterscotch pudding, you'll have a particular flavor in mind. Deep, rich, buttery, caramel-y. You'll have a flavor in mind that is exactly what mrslarkin's sumptuous Butterscotch Budino delivers. This is pretty much an archetypical version, nothing but creamy butterscotch goodness! So, if that's what you're looking for (and admit it, you'd be pretty silly not to be!), this pudding will not disappoint. And definitely don't forget the whipped cream and sprinkling of salt. One little thing to note, though I kept the heat low, my pudding thickened up quickly and got very slightly overcooked, giving it the faintest of grainy textures. So, just be vigilant and you'll have no problem!fiveandspice

Serves 4

  • 2/3 cup packed dark brown sugar, plus 1 tablespoon
  • 2 tablespoons cornstarch, sifted
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon kosher salt
  • 3 large egg yolks (pull off any white bits with a little spoon)
  • 1 cup heavy cream
  • 1 cup skim milk
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon vanilla extract
  • fresh cracked sea salt
  • whipped cream
  1. Place 2/3 cup dark brown sugar, sifted cornstarch, espresso powder and salt in a bowl. Stir to combine. Set aside.
  2. In a medium-sized saucepan, heat the cream and milk on medium-low until just steaming.
  3. Stir the sugar mixture into the cream and continue mixing until sugar is dissolved, about 3 minutes.
  4. Increase heat to medium and continue stirring until milk/cream is very hot, but not boiling.
  5. While milk/cream is heating, in a medium bowl, whisk together the egg yolks and 1 tablespoon dark brown sugar.
  6. *Cook's Tip: Place a damp paper towel under your egg yolk bowl so it doesn't slip around the counter as you whisk.
  7. When milk/cream is very hot, take about a cupful and drizzle it into the egg mixture, all the while whisking the eggs like mad. This is called tempering the eggs, so you don't end up with scrambled eggs, which would be yucky in your pudding. Here's where the damp paper towel trick comes in handy.
  8. Pour the tempered egg mixture into the saucepan to join the pudding party. With the heat still at medium, stir continuously until really thick and pudding-y. About 7 minutes. Small bubbles are okay, but you don't want it to boil, so adjust the heat if necessary.
  9. Move the saucepan off the heat. Stir in the butter until melted. Stir in the vanilla.
  10. Let cool slightly and pour into small ramekins. You can choose to cover your pudding tops with plastic wrap - I choose not to. Chill for a few hours or serve slightly warm, with fresh cracked sea salt and a dollop of whipped cream.
Jump to Comments (15)

Tags: caramel, salty, sugar cookies, tasty

Comments (15) Questions (0)

Default-small
Default-small
Default-small

over 3 years ago ellent124

Oh, it is even better today!

Default-small

over 3 years ago ellent124

Did it just as you said and then put it through the mesh strainer before pouring into custard cups. Couldn't wait to try it since I had had it at a restaurant in Naples, FL and loved it. I was not disappointed: silky, salty, caramely, and the instant espresso adds...something? Don't know, but I can't wait to try it cold today! :) Thanks.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, ellent124! So glad you enjoyed it. I agree, the espresso powder really makes it special.

Ozoz_profile

over 3 years ago Kitchen Butterfly

MrsL, that is a STUNNING photo. And love the sound of it too

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much KB! That's high praise coming from you!

Cakes

over 3 years ago Bevi

Can I use Half and Half for any part of the recipe?

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

i think that would work fine, Bevi. Let me know how it turns out for you!

Henrykiss

over 3 years ago arielleclementine

this looks amorzing!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

why thank you very much!

Img_0733

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yum

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Another wonderful sounding (and looking) pudding!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks, hla! I think I'm done with pudding now - for a good while. ;)

399571_2853636453848_1694221275_n

over 3 years ago TiggyBee

I heart you mrsl.
Love this!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh, thanks so much Tiggy!