Butterscotch Budino With Caramel Sauce Recipes

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BUTTERSCOTCH BUDINO



Butterscotch Budino image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h55m

Yield 4

Number Of Ingredients 11

½ cup packed dark brown sugar
¼ teaspoon kosher salt
¼ cup water
2 tablespoons unsalted butter
1 ½ cups heavy cream
¾ cup milk
1 large egg
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon cornstarch
1 tablespoon white rum

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g

VANILLA CARAMEL BUDINO



Vanilla Caramel Budino image

Provided by Scott Conant

Categories     dessert

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 17

4 large egg yolks
1 1/2 cups plus 2 tablespoons heavy cream
1 1/2 cups plus 2 tablespoons whole milk
1/4 cup cornstarch
1 teaspoon kosher salt
1 vanilla bean, split
1 cup granulated sugar
8 tablespoons unsalted butter, at room temperature
3/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/2 vanilla bean, split
8 tablespoons unsalted butter, cut into pieces
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon confectioners' sugar
1/4 teaspoon vanilla extract
Sea salt

Steps:

  • For the budino: In a medium bowl, whisk together the egg yolks, the 2 tablespoons cream, the 2 tablespoons milk and the cornstarch.
  • In a medium saucepan, combine the remaining 1 1/2 cups cream, the remaining 1 1/2 cups milk and the kosher salt. Open the vanilla bean and, with the tip of the paring knife, scrape the seeds into the saucepan. Add the pod as well and bring the mixture to a simmer over medium heat.
  • In another medium saucepan heat the granulated sugar over medium-high heat, stirring occasionally with a wooden spoon or heatproof spatula, until the sugar melts and becomes dark brown. Remove the sugar from the heat and slowly stir in the warm cream mixture (be careful, as it will bubble and sputter) until well incorporated.
  • Whisk a small ladleful of the warm cream mixture into the egg yolk mixture a little at a time. Then slowly mix the egg yolk mixture into the saucepan. Cook, stirring, until a thick custard forms.
  • Strain through a fine-mesh strainer into a large heatproof measuring cup (you will have about 3 3/4 cups) or a bowl. Whisk in the butter until melted.
  • While the custard is still warm, divide it among the serving bowls or cups (we use plain juice glasses), filling them no more than three-quarters full. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours and up to 24 hours.
  • For the salted caramel sauce: In a small saucepan, combine the cream and salt. Open the vanilla bean and scrape the seeds into the cream with the tip of a paring knife. Add the pod to the saucepan as well, and bring the cream to a simmer over medium heat.
  • Meanwhile, combine the butter and the sugar in a medium saucepan, and cook, stirring occasionally with a wooden spoon or heatproof spatula, until the butter and sugar have melted and are a deep amber color. (The caramel will bubble and look strange as it cooks. Once the sugar melts and the moisture from the butter evaporates, the mixture should become thin and glossy.) Remove the sugar from the heat and carefully add the hot cream; it will bubble and spurt but will settle down. Stir well to combine, then strain though a fine-mesh strainer. The sauce will keep, covered and refrigerated for at least 1 week. Reheat it gently before using.
  • To serve: In a medium bowl, combine the heavy cream, confectioners' sugar and vanilla extract and whisk to medium peaks. Pour 2 to 3 tablespoons of the Salted Caramel Sauce over each custard. Top with a dollop of whipped cream and a pinch of the sea salt.

SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)



Salted Caramel Butterscotch Budino (Italian Pudding) image

From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.

Provided by Raquel Grinnell

Categories     Dessert

Time 2h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

1/4 cup granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon sea salt (the flaky kind, plus more for garnish)
1/2 teaspoon pure vanilla extract
2 tablespoons pure maple syrup (preferably grade B)
1/2 cup dark brown sugar, packed
1/4 cup water
1 teaspoon kosher salt
2 1/2 cups half-and-half
1 egg, large
2 egg yolks, large
3 tablespoons cornstarch
1/4 cup whipped cream, for serving

Steps:

  • Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
  • Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
  • In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
  • Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.

Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 19.5, Cholesterol 241.7, Sodium 1128, Carbohydrate 63.5, Fiber 0.1, Sugar 47.1, Protein 7.8

BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE AND MALDON SEA SALT



Butterscotch Budino with Caramel Sauce and Maldon Sea Salt image

Before we opened either restaurant, Dahlia and I scoured our favorite Italian cookbooks to get ideas for desserts we might want to offer. The one that seemed to be in every book was budino, or pudding. We decided to serve butterscotch pudding because we both love American butterscotch pudding. It immediately became our signature dessert in the Pizzeria. And it still is the most talked about, written about, dreamed about, and ordered dessert we offer-at either restaurant. Two things to keep in mind for the success of the pudding are, first, that you heat the sugar in a heavy-bottomed saucepan so you can cook it sufficiently without it burning. But the real "secret," which our intrepid recipe tester Lyn Root taught us, is that if the smoke alarm in your house doesn't go off while you're cooking the sugar, chances are you haven't cooked the caramel long enough. We serve these in glasses, such as highball glasses, which look really pretty because you can see the different layers of ingredients. It's also convenient in that you probably have plenty of such glasses at home. You will need twelve heat-resistant 8-ounce glasses or 7-ounce ramekins to make this.

Yield serves 12

Number Of Ingredients 22

3 cups heavy whipping cream
1 1/2 cups whole milk
3 extra-large egg yolks
1 extra-large egg
2/3 cup cornstarch
1 cup plus 2 tablespoons dark brown sugar
1 1/2 teaspoons kosher salt
5 tablespoons unsalted butter
2 tablespoons Scotch whiskey
3/4 cup Caramel Sauce (recipe follows)
Maldon sea salt or another flaky sea salt, such as fleur de sel
Whipped Cream (page 274)
24 1 1/4-inch Rosemary Pine Nut Cookies (optional; page 327)
1 cup heavy whipping cream
1 whole vanilla bean
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
1/4 cup light corn syrup
(makes about 2 cups)
1 cup very cold heavy whipping cream
1/4 cup plus 1 tablespoon crème fraîche or sour cream
(makes about 2 cups)

Steps:

  • Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl.
  • To make the budino, stir the cream and milk together in a medium bowl. In another medium bowl, whisk the egg yolks, egg, and cornstarch together. Combine the brown sugar, salt, and 1/2 cup of water in a large, heavy-bottomed saucepan over high heat. Cook the sugar, without stirring, swirling the pan occasionally for even cooking, until the sugar is smoking, nutty smelling, and a very dark caramel color, 10 to 12 minutes. (Don't be alarmed: the sugar will become foamy and lava-like with slow-bursting bubbles.) Reduce the heat to low and immediately add the cream-milk mixture in a thin, steady stream, stirring with a whisk as you add it. This stops the cooking process and prevents the sugar from burning. This will cause the sugar to seize, or harden. Increase the heat to high and cook until the seized sugar has dissolved and the mixture is liquid again, 5 to 7 minutes. Turn off the heat. Ladle out 1 cup of the hot cream and sugar mixture and gradually add it to the bowl with the eggs, whisking constantly to prevent the cream mixture from cooking the eggs. Continue adding the cream to the eggs until you have added half of the cream. Gradually add the contents of the bowl to the saucepan with the remaining caramel, stirring constantly with a whisk, and cook the custard over medium heat until it is thick enough to coat the back of a spoon. Remove the custard from the heat and whisk in the butter and whiskey.
  • Pour the custard through the strainer into the bowl set in the ice, and ladle it into the glasses or ramekins, leaving at least 1 inch of space at the top of each budino. Place the budini on a baking sheet and refrigerate for several hours to chill. (The budini can be prepared to this point up to three days in advance.) Remove the baking sheet from the refrigerator, cover each budino with plastic wrap, and return the budini to the refrigerator until you are ready to serve them.
  • To serve, if the caramel sauce has cooled, warm it over medium heat until it returns to a loose saucelike consistency and is barely warm but not hot. Remove the budini from the refrigerator and spoon 1 tablespoon of the sauce on each budino. Sprinkle with a pinch of sea salt and top each with a big dollop (about 2 tablespoons) of the whipped cream. Place each budino on a small plate, ideally lined with a small napkin or doily, and place two Rosemary Pine Nut Cookies, if you are using them, alongside each glass on the plate.
  • Pour the cream into a medium saucepan. Using a small, sharp knife, split the vanilla bean lengthwise. Use the back of the knife to scrape out the pulp and seeds and add the scrapings and the bean to the saucepan with the cream. Heat the cream over high heat until it just begins to boil. Turn off the heat and add the butter, stirring until it melts.
  • Combine the sugar, corn syrup, and 1/4 cup of water in a large, heavy-bottomed saucepan over medium-high heat, and cook without stirring, swirling the pan for even cooking and brushing down the sides of the pan with a pastry brush to remove the sugar crystals until the sugar becomes a medium amber color, about 10 minutes. Remove the caramel from the heat. Remove the vanilla bean from the cream mixture and discard the bean. Gradually add the cream mixture to the caramel, whisking constantly to thoroughly combine, taking care as the mixture will steam and bubble. Serve the caramel sauce, or set it aside to cool to room temperature. Transfer to an airtight container and refrigerate for up to one month. Before serving, warm the sauce in a small saucepan over medium-low heat, stirring constantly to melt it.
  • Pour the whipping cream into a chilled bowl and whip it with a chilled whisk until it thickens to soft peaks. Do not overwhip the cream, as it will become curdled. Add the crème fraîche and gently beat it until the whipped cream is thick and mousselike. (Use the cream or cover the bowl and refrigerate until you're ready to serve it or for up to several hours. Before serving, whip gently to stiffen if it separated.)
  • Recioto di Soave (Veneto)

BUTTERSCOTCH BUDINO WITH WHIPPED CRèME FRAîCHE



Butterscotch Budino with Whipped Crème Fraîche image

Categories     Milk/Cream     Rum     Egg     Dessert     Vanilla     Winter     Chill     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 20

Budino:
3 cups heavy whipping cream
1 1/2 cups whole milk
1 large egg
3 large egg yolks
1/4 cup cornstarch
1 cup plus 2 tablespoons (packed) dark brown sugar
1/2 cup water
1 1/2 teaspoons coarse kosher salt
5 tablespoons unsalted butter
1 1/2 tablespoons dark rum
Toppings:
3/4 cup heavy whipping cream, divided
1 1-inch piece vanilla bean, halved lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
3/4 cup crème fraîche or sour cream
Fleur de sel*

Steps:

  • For budino:
  • Mix cream and milk in large bowl. Whisk egg, egg yolks, and cornstarch in medium bowl. Stir sugar, 1/2 cup water, and salt in heavy large pot over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns thick, syrupy, and dark amber, occasionally swirling pot and brushing down sides with wet pastry brush, about 7 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Bring mixture to boil, watching closely to prevent mixture from bubbling over, then reduce heat to medium. Gradually whisk half of hot caramel mixture into egg mixture. Return mixture to pot, whisking to blend. Whisk over medium heat until custard boils and is very thick, about 2 minutes. Remove from heat. Add butter and rum; stir until melted and smooth. Strain.
  • Divide custard among ten 6-ounce glasses or cups. Chill uncovered until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.
  • For toppings:
  • Place 1/2 cup cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Add butter and set aside. Stir sugar, corn syrup, and 2 tablespoons water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns medium amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Set pan in large bowl of ice water to cool. Discard vanilla bean. DO AHEAD: Caramel sauce can be made 1 day ahead. Cover and chill.
  • Using electric mixer, beat remaining 1/4 cup cream in medium bowl until peaks form. Add crme frache and beat until soft peaks form. Place 1 budino on each of 10 plates. Reheat caramel sauce just until warm. Spoon 1 tablespoon caramel sauce over each budino. Spoon dollop of whipped crème fraîche over and sprinkle with fleur de sel.
  • *A type of sea salt; available at some supermarkets and at specialty foods stores.

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  • In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.
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Butterscotch Budino with Caramel Sauce Adapted from Dahlia Narvaez of Pizzeria Mozza, via the New York Times yields 10 small servings (recipe is easily halved) Th e pudding needs to chill for a few hours, so start this recipe in advance (or the night before). On the bright side, prepping all the elements in ad vance me ans that after dinner you can whi p out a crazy fa ncy dessert …
From sasadarfika.blogspot.com


BUTTERSCOTCH BUDINO + VIDEO | KEVIN IS COOKING
2020-11-04 Butterscotch Budino. Combine the heavy cream and milk and set aside. In a large, heavy-bottomed pot over medium high heat, stir the brown sugar, a half cup of water and the salt. Cook until the sugar is melted and smells caramelized, 10 minutes.
From keviniscooking.com


BUTTERSCOTCH BUDINO - YOGA OF COOKING
2018-11-12 For the Budino: In a small bowl, combine the milk and heavy cream. In a medium pot over medium heat, mix in the brown sugar, water and salt. Cook until sugar is melted and smells caramelized (color should be dark brown), around 10-12 minutes. Next, add in the cream mixture and whisk until it begins to boil.
From yogaofcooking.co


BUTTERSCOTCH BUDINO | SAVEUR
2017-02-09 Make the caramel sauce: In a medium saucepan over medium heat, add the cream and vanilla seeds and bring to a simmer. Add the butter, turn off the heat, and set aside. In a large, heavy-bottomed...
From saveur.com


RICH AND CREAMY HOMEMADE BUTTERSCOTCH BUDINO (PUDDING)
2022-01-27 Pour the mixture back into the large pan and place it over medium heat. Cook while whisking until it comes to a full boil. Reduce the heat to medium low and cook stirring constantly until it thickens to mound thickly on the spoon. About 4 or 5 minutes. If needed, strain through a fine sieve into a bowl.
From cookingwithmanuela.com


BUTTERSCOTCH BUDINO RECIPE
2022-01-13 Put the sugar, 1 tsp of fine sea salt and 100ml of water in a large, heavy-bottomed pan over a high heat. Cook for 10-12 minutes without stirring, swirling the pan occasionally, until the sugar is smoking, nutty smelling and a very dark caramel colour – the sugar will become foamy and lava-like with slow-bursting bubbles.
From olivemagazine.com


BUTTERSCOTCH BUDINO RECIPE WITH SALTED CARAMEL - PLATINGS
2019-04-10 Spoon 1 tablespoon caramel sauce over each budino and top with a dollop of whipped cream. Finish with a sprinkling of chopped pistachios. Did you make this recipe? Mention @platingsandpairings or tag #platingsandpairings! Nutrition
From platingsandpairings.com


SALTED CARAMEL BUDINO WITH CARAMEL SAUCE - FOODNESS GRACIOUS
2011-09-12 Whisk egg yolks in a bowl . Gradually whisk in hot milk very slowly and then cornstarch mixture followed by the caramel. Return mixture to the heat and whisk constantly over a medium heat until mixture thickens and the thermometer reads 175, about 3-4 minutes. Remove from heat and whisk in the butter, rum and salt.
From foodnessgracious.com


RECIPE: BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE AND MALDON SEA …
2011-10-19 Yield: 12 servings For the budino: 3 cups heavy whipping cream; 1 1/2 cups whole milk; 3 extra-large egg yolks; 1 extra-large egg; 2/3 cup …
From ocregister.com


BUTTERSCOTCH BOURBON BUDINO WITH SALTED CARAMEL SAUCE | SALTED …
Apr 10, 2019 - This Butterscotch Bourbon Budino with Salted Caramel is like a pudding cup for grown ups. It's a rich and creamy indulgent treat. It's a rich and creamy indulgent treat. Pinterest
From pinterest.ca


ITALIAN BUTTERSCOTCH PUDDING RECIPE (BUDINO) - A SPICY PERSPECTIVE
2021-11-19 Pour (or scoop) the budino into ½ cup ramekins or serving jars. Allow them to cool slightly, then top with thick caramel sauce and sea salt (if desired.) Cover and refrigerate until ready to serve. Video Notes The alcohol is completely optional, to add a little oomph. Feel free to skip it entirely, or use bourbon-flavored vanilla extract instead.
From aspicyperspective.com


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