Crack, thy name is butterscotch budino. I first had this somewhat-famous dessert at 112 Eatery in Minneapolis during a business trip and let's just say that obsession is an understatement of how I feel about it.
Budino is Italian for pudding, and the last butterscotch pudding I had came from a plastic container with a peel-off lid. So naturally, I was skeptical of exactly how complex and delicious this would be. I didn't know at the time that Ms. Silverton has won multiple James Beard awards and has a very successful cookbook titled after the name of her restaurant, Mozza. I couldn't have been more excited when I found out that the recipe was available online, so I quickly got to work on recreating it at home.
I would highly recommend reading through the entire recipe a couple of times and setting up the different components before cooking. Once things get going, the budino comes together very quickly, and there won't be much time to combine ingredients as you go.
Nancy Silverton's Butterscotch Budino with Caramel Sauce (Makes about 10-12 servings)
- 1 cup plus 2 tablespoons dark brown sugar
- 1/2 cup water
- 1 1/2 teaspoons kosher salt
- 3 cups heavy cream
- 1 1/2 cups milk
- 1 egg
- 3 egg yolks
- 5 tablespoons cornstarch
- 5 tablespoons butter
- 1 1/2 tablespoons dark rum*
*I substituted scotch instead of rum
To prepare the budino, combine the brown sugar, water, and salt in a large, heavy-bottomed pot over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. (The sugar will smell caramelized and nutty and turn a deep brown.) Immediately whisk the cream and milk into the caramel to stop the cooking. The mixture will steam and the caramel will seize, but will become smooth again as you whisk. Bring the mixture to a boil and reduce the heat to medium.
In a medium bowl, whisk together the egg, egg yolks, and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cup of caramel at a time, whisking constantly. When half the caramel is incorporated, pour the egg mixture back into the remaining caramel, and boil while whisking constantly until the custard is very thick, about 2 minutes. Remove the custard from the heat and whisk in the butter and rum. Strain the custard through a fine mesh strainer to remove any lumps and divide among ten or so 6-ounce ramekins (I used half mason jars, which was the perfect size). Cover with plastic wrap and chill for several hours, or up to 3 days.
- 1/2 cup heavy cream
- 1/8 vanilla bean, scraped
- 2 tablespoons butter
- 1/2 cup sugar
- 2 tablespoons corn syrup
- 2 tablespoons water
- Fleur de sel, Maldon, or any type of coarse salt
To prepare the caramel sauce, heat the cream and vanilla in a medium saucepan over medium heat until simmering. Add the butter, turn off the heat, and set aside. In a large heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes. Remove the caramel from heat and carefully whisk the cream mixture into the caramel. Be very careful—the caramel will steam and bubble. Whisk to combine. Place the pan in a large bowl of ice water to cool. Once cooled, pour a thin layer of caramel sauce over each budino. Top with a sprinkle of coarse sea salt.