Nancy Silverton’s Butterscotch Budino
If you’ve ever had Nancy Silverton’s Butterscotch Budino, you know how unbelievably good it is. This dessert hits spots you didn’t even know could be hit.
I first tried it last month when I was in Minnesota for a Land O’Lakes trip. The local ladies at my table talked about the butterscotch budino for hours before the dinner, and even with all the hype, it blew me away. I totally understood why they were saving room!
When I got home I put the Butterscotch Budino on my “to-make list” and I was pleasantly surprised by how easy this dessert is to make. I actually served it at a dinner party last night and it was a wild success! And the best part is it can be made in advance. I love desserts like that.
Start by combining brown sugar, salt, and water in a saucepan:
Cook this mixture until it’s really dark and almost smoking:
Add in heavy cream and milk to stop the cooking:
And heat it up again until the cream and milk combine with the caramel.
Next, whisk together some eggs and cornstarch:
Temper the caramel with the egg mixture, then bring the custard back to a boil, until the custard thickens:
Strain the custard through a fine mesh strainer just in case there are any lumps:
Portion the custard into glasses:
Chill for three hours, then top the budinos with homemade caramel sauce and whipped cream:
Nancy Silverton's Butterscotch Budino
- 1/2 cup packed dark brown sugar
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 1.5 cups heavy cream
- 3/4 cup milk
- 1 large egg
- 2 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoons dark rum
- homemade caramel sauce
- whipped cream, for serving
- Combine the brown sugar, water, and salt in a heavy bottomed saucepan, and place the pan over medium high heat. Cook until the caramel is very dark, and almost smoking, which should take about 10 minutes. Standing back with caution, add the cream and milk to the caramel. This will probably make the mixture seize up at first, but if you keep whisking and let it heat back up, it will combine. Bring this mixture back up to a boil, then turn the heat down to medium.
- In a large bowl, whisk together the egg, egg yolks, and cornstarch. Now we’re going to temper the caramel mixture into the eggs by adding a cup of caramel to the eggs, whisking constantly, then pouring the egg mixture back into the pan. Increase the heat to bring this mixture to a boil, and keep whisking as the custard thickens from the cornstarch, which should take about two minutes.
- Remove the pan from the heat and add the butter and rum. Strain the custard through a fine strainer to remove any big lumps that might have formed, and portion the custard into ramekins. Cover the ramekins with plastic wrap and chill the custard for at least 3 hours.
- To serve, pour on a layer of caramel sauce, then add a dollop of whipped cream. Enjoy!
Recipe slightly adapted from Nancy Silverton via the James Beard Website