Butterscotch Budino recipe
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Ingredients
- 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
Nutrition Info
- 556.2 caloriescarbohydrate: 36.3 gcholesterol: 290.1 mgfat: 43.1 gfiber: : -protein: 6.3 gsaturatedFat: 26 gservingSize: -sodium: 203.5 mgsugar: 29.1 gtransFat: : -unsaturatedFat: : -
Directions Butterscotch Budino
Directions
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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.