Okay I admit, it’s been while since I’ve posted a new recipe. I blame my suddenly busy schedule trying to sign more private chef clients and…pure laziness. What can I say, after brainstorming menus and preparing meals for other people, I sometimes find it difficult to cook something for me. Nowadays, my lunches consist of boring salads and roasted chicken for dinner, resulting in me craving all sorts of indulgent foods. This butterscotch budino was currently on the top of my list, a rich, creamy pudding topped with whipped creme fraiche and drizzled with salted caramel. I tried budino for the first time a couple months ago at a well established restaurant. At first, I thought, “What’s so fancy about pudding?” But the more I ate, the more I grew to love the dessert. Weeks later, I am still thinking of the silky rich butterscotch goodness, so much so that I decided to prepare it myself. Time to indulge!
- 1 cup plus 2 tbsp dark brown sugar
- 1/2 cup water
- 1 1/2 tsp kosher salt
- 3 cups heavy cream
- 1 1/2 cups milk
- 1 egg
- 3 egg yolks
- 5 tbsp cornstarch
- 5 tbsp butter
- 1 1/2 tbsp dark rum
- 1/2 cup heavy cream
- 1/8 vanilla bean, scraped
- 2 tablespoons butter
- 1/2 cup sugar
- 2 tbsp corn syrup
- 2 tbsp water
- 1/4 cup whipping cream
- 3/4 cup crème fraîche
- 1 1/4 tsp fleur de sel
For complete recipe click here
**Helpful tips and common mistakes
Preparing this budino is much like preparing any other pudding, with just a little more work. Sure the toppings are an extra effort, but trust me, the whipped creme fraiche and salted caramel sends this dessert over the moon. I skipped on the rosemary cookies, but if you’re feeling ambitious, I say, go for it!
In the first step of preparing the budino, you’ll essentially be making caramel. Bring the mixture to a boil, making sure not to mix the sugar -water mixture. Doing so results in the sugar crystallizing – not something you want when making caramel. Instead, swirl the pan to make sure the sugar combines with the water. Once it boils, use a wet pastry brush to occasionally wash the sides of the pan until the caramel starts to turn a deep brown. Although the recipe calls for 10-12 minutes, my mixture achieved the proper color in about 7-8 minutes. Keep a close eye on your batch, lowering the heat if needed.
Make sure to immediately add the heavy cream to the caramel. If you’re like me and want to take a picture when the caramel has reached its proper color, the mixture will continue to cook and burn. Adding the cold cream will stop the cooking process.
When adding the egg mixture, make to add in small batches, whisking constantly. You want to gradually bring the temperature of the eggs up to the temperature of the caramel to prevent the eggs from cooking. Scrambled eggs in my pudding? No, thank you!
Just like any other pudding, straining is crucial. This allows the pudding to become silky smooth, removing any and all lumps. By now the pudding is ready to chilled and set before serving. The great thing about this pudding? You can prepare it up to 3 days in advance and it’ll still taste just as good as the first day.
Package these up in cute individual jars and give them away as gifts!
That is…if you can resist from eating them all yourself! Rich creamy delicious butterscotch budino with whipped creme fraiche and salted caramel, who wouldn’t be impressed?
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.