Butterscotch Budino

Ingredients

• 0.5 cup dark brown sugar (packed)
• 0.25 tsp kosher salt
• 0.25 cup water
• 2 tbsp unsalted butter
• 1.5 cup heavy cream
• 0.75 cup milk
• 1 egg (large)
• 2 egg yolks (large)
• 2 tbsp cornstarch (divided)
• 1 tsp cornstarch (divided)
• 1 tbsp white rum

Steps

1. 1

   Combine dark brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat.

2. 2

   Bring the mixture to a boil and cook until the caramel is very dark and bubbles appear, approximately 7 to 10 minutes.

3. 3

   Immediately turn off the heat.

4. 4

   Carefully whisk in 2 tablespoons of butter.

5. 5

   Pour in the heavy cream and continue to stir; be careful as the mixture may boil up in the pan.

6. 6

   Stir over medium-low heat until the sugar dissolves completely.

7. 7

   Whisk in the milk.

8. 8

   In a separate mixing bowl, whisk together the whole egg, egg yolks, and the cornstarch (2 tablespoons plus 1 teaspoon).

9. 9

   Slowly whisk in 1 cup of the hot cream mixture into the egg mixture to temper the eggs.

10. 10

    Whisk the tempered egg mixture back into the saucepan and increase the heat to medium-high.

11. 11

    Bring the mixture to a simmer and cook, whisking constantly, until the mixture thickens, about 2 minutes.

12. 12

    Remove from heat and pour the custard through a fine-mesh strainer set over a bowl to remove any lumps.

13. 13

    Whisk in the white rum.

14. 14

    Pour the budino into serving glasses.

15. 15

    Let cool to room temperature for about 20 minutes, then wrap in plastic wrap and refrigerate until thoroughly chilled, about 3 to 4 hours.

Notes

If you want to make the recipe firmer, add more cornstarch. Or, if you want it softer and creamier, add less cornstarch. Serve as is, with whipped cream, or topped with salted caramel sauce and flaky sea salt.

Nutrition per serving

• dessert
• pudding
• custard
• italian
• butterscotch
• vegetarian
• chef john