Budino Recipe

Rating 5.0
| 1
This budino recipe features a butterscotch custard layered with homemade salted caramel. Luxuriously creamy with a deep caramel flavor, it’s a sweet and salty dessert that is deeply satisfying.
Utensils Dessert
Globe Italian
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


For the Budino
2 1/3 cup(s)
heavy cream, room temperature
1 1/4 cup(s)
whole milk, room temperature
3/4 cup(s)
dark brown sugar, packed
1/3 cup(s)
1/2 tsp
kosher salt, see notes 1
3 tblsp
unsalted butter
large egg
large egg yolks
1/4 cup(s)
1 tblsp
vanilla extract
1 tblsp
rum, optional
batch of salted caramel sauce, see below
For the Salted Caramel Sauce
1/2 cup(s)
granulated sugar
3 tblsp
salted butter, cubed
1/3 cup(s)
heavy cream, room temperature
1/2 tsp
flaky salt, such as Maldon, plus more for sprinkling

Directions 17 steps | 220 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

Prepare the butterscotch custard. In a large bowl or measuring cup, combine the heavy cream and whole milk. Set aside.

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Step 3

In a medium or large saucepan over medium heat, combine the dark brown sugar, water and kosher salt.

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Step 4

Stir until the sugar melts and then let the mixture cook until caramelized, thickened and bubbles appear, about 8-10 minutes.

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Step 5

Add the butter and whisk in until incorporated.

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Step 6

Slowly whisk in the milk mixture. The mixture may seize and a clump of sugar may form around the whisk. Do not panic and keep whisking over medium heat. The caramel will dissolve back into the milk mixture.

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Step 7

While the milk mixture is on a low simmer, whisk together the egg, egg yolks and cornstarch until well combined. 

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Step 8

Whisk in half of the hot milk mixture into the cornstarch mixture, a ladleful at a time, making sure to continuously whisk to avoid lumps.

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Step 9

Transfer the cornstarch mixture into the pot with the remaining milk mixture.

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Step 10

Increase the heat to medium-high and whisk continuously until the mixture is thickened, about 2 minutes.

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Step 11

Remove the pan off of the heat and whisk in the vanilla extract and rum, if using.

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Step 12

Pour the butterscotch custard through a fine mesh sieve to remove any lumps. 

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Step 13

Divide the custard into 6-8 ramekins or custard jars. Let cool for 20-30 minutes. Place plastic wrap directly on the custard to prevent it from forming a skin. Refrigerate the custard until completely chilled, at least 3 hours. 

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Step 14

When the custard is almost done chilling, make the salted caramel. In a medium saucepan over medium heat, add the sugar and butter. Stir with a wooden spoon or a rubber spatula until the butter melts and the sugar dissolves. 

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Step 15

Once the sugar mixture turns amber in color, add the heavy cream. Be careful as the mixture may bubble up. Stir in the salt and stir until combined. Transfer the mixture to a heat-safe container to slightly cool.

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Step 16

Pour a thin layer of warm salted caramel over the completely chilled butterscotch custard. 

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Step 17

Garnish with a small pinch of flaky sea salt and serve. Enjoy!

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  1. This recipe uses Diamond Crystal kosher salt. If using Morton’s kosher salt, use ¼ teaspoon. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.

Nutrition Per Serving
View All
55.4 g
6.3 g
54.5 g


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Ten A.


17 Feb 2023

This recipe of Budino would definitely satisfy your taste buds.

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