Butterscotch Budino is a rich, silky Italian pudding that uses deeply caramelized brown sugar with cream, butter, and a hint of dark rum. The smooth custard is chilled until perfectly set, then finished with a warm rosemary caramel sauce for an elegant balance of sweet, buttery, and aromatic flavors. Fresh peaches, or any other seasonal fruit, add a bright contrast, making this an especially lovely dessert for late-summer gatherings and dinner parties.
Meet the Chef Behind This Butterscotch Budino (Italian Pudding)
Anna’s best known around town as the longtime director of Cooking with Kids, a beloved nonprofit bringing nutritious and exciting foods to many schools in Santa Fe and northern New Mexico. She retired just before our potluck and, within months, she and husband Paul were gifted with two grandchildren to enjoy. Anna’s mother was Italian so, as with several other of my guests, great food was in her DNA.
Anna says, “I grew up knowing the pleasures of real food— cooking it and enjoying it with my family. Every single gathering included special foods, all homemade, and all delicious. My mom was a very good baker, and we all loved sweets, so when I’m planning a meal, I often start by thinking of what dessert to serve.”
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Butterscotch Budino (Italian Pudding)
- Yield: Serves 8–10 1x
Description
A perfect way to sweeten your late-summer evenings.
Ingredients
For the pudding:
- 3 cups whipping cream
- 1½ cups whole milk
- 1 cup plus 2 tbsp firmly packed dark brown sugar
- ½ cup water
- 1½ tsp kosher salt
- 1 large egg
- 3 large egg yolks
- ¼ cup cornstarch
- 5 tbsp unsalted butter
- 1½ tbsp dark rum
For the rosemary caramel sauce:
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup half and half
- 2 medium sprigs fresh rosemary
To serve:
- ¼ cup whipping cream
- ¾ cup crème fraiche
- Fresh sliced peaches, or other seasonal fruit, if you wish
Instructions
For the pudding:
- In a large bowl, combine the cream and milk.
- In a large heavy saucepan, combine the brown sugar, water, and salt, and place over medium-high heat. Bring to a boil over medium-high heat and continue to cook for 10-12 minutes, stirring occasionally to make sure the mixture doesn’t scorch. When the mixture is deep brown and smells nutty, remove from the heat and immediately whisk in the cream mixture. The mixture will steam vigorously, and the sugar will seize. Use caution to avoid being burned by the bubbling mixture. Whisk until smooth and the caramel is fully incorporated. Return to high heat, bring to a boil, then turn off the heat.
- In a bowl, whisk together the egg, yolks, and cornstarch. While whisking constantly, add about half of the caramel cream , ½ cup at a time, to the egg mixture. Pour the combined mixtures back into the saucepan and add the remaining caramel cream. Cook over medium heat, whisking constantly, for about 2 minutes, or until the custard is very thick.
- Remove the custard from the heat and whisk in the butter and rum. Pour the custard through a fine-mesh sieve into 8 to 10 three-fourths-cup ramekins or small glasses, dividing it evenly. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours, or up to overnight.
For the rosemary caramel sauce:
- Combine the brown sugar, butter, and half and half in a small saucepan. Bring to a boil over medium heat, cooking until thickened, 1-2 minutes.
- Remove from the heat and add the rosemary, muddling sprigs slightly.
- Steep for 10-15 minutes, and then remove rosemary. Keep warm.
To serve:
- Just before serving, whisk the cream in a chilled medium bowl until it begins to thicken. Add the crème fraiche and continue whisking until thick and fluffy.
- Top each portion of the budino with some of the whipped cream mixture and a few peach slices, then spoon a bit of warm rosemary caramel over each portion and serve.
Recipe by Anna Farrier
Story by Cheryl Alters Jamison
Photography by Tira Howard
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