Salted Caramel Butterscotch Budino (Italian Pudding) Recipe

Name: Salted Caramel Butterscotch Budino (Italian Pudding)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salted caramel; 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; Pudding; 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

Servings: persons

Salted caramel
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
Pudding
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

1
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.
2
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.
3
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.
4
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.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salted caramel, 1/4 cup granulated sugar, 1 tablespoon light corn syrup, 3 tablespoons water, and more.

Yes, Salted Caramel Butterscotch Budino (Italian Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salted Caramel Butterscotch Budino (Italian Pudding)

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