Recipe: Butterscotch Budino Pudding

Mrs. Fields Secrets Budoni Pudding
This pudding can be summed up in one word: decadent. This is not your average after-school pudding snack, this is a rich, luxurious Italian dessert that feels like eating liquid gold. The recipe is a bit labor intensive, but oh so worth it. And it just gets better with age. Top it with your favorite caramel sauce, a pinch of salt, and a dollop of whipped cream.

Butterscotch Budino Pudding
adapted from Pizzeria Mozza

3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2 teaspoons kosher salt
1/2 cup water
5 tablespoons butter
1 1/2 tablespoons dark rum
caramel sauce (for topping)
pinch of salt (for topping)
fresh whipped cream (for topping)

Directions
Combine cream and milk in a bowl and set aside. In a mixing bowl, whisk egg, egg yolks and cornstarch and set aside. In a large pot, combine brown sugar, kosher salt, and water. Place over medium-high heat and let sit until edges start to brown. Tilt the pot as needed to even the browning until caramelized and deep brown in color. Stir occasionally and cook for about 10 minutes. Immediately whisk in cream mixture. The caramel will seize and harden (don’t worry!). Continue whisking until caramel dissolves into the cream and mixture comes to a boil. Reduce heat to medium.

Next, whisk a cup of the cream mixture into the egg mixture, then another and another, until half is incorporated. Remove the cream mixture from heat and immediately whisk egg mixture back into the pot and stir until pudding is very thick. This will take about two minutes. Finally, whisk in the butter and rum. Pour pudding through a mesh strainer and divide into 10 ramekins. Cover with plastic and cool at least three hours and up to three days. Before serving, top with a drizzle of caramel sauce, a sprinkle of salt, and a dollop of whipped cream.

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