Butterscotch Budino with Sea Salt Caramel Topping
by Vicki Brunsvold, Tastemaker in Residence
1-1/2 cups whole milk
1 cup heavy whipping cream
4 large egg yolks
2 Tbsp cornstarch
3/4 cup dark brown sugar, packed
3 Tbsp water
1/2 tsp salt
3 Tbsp unsalted butter, room temperature
1 tsp pure vanilla extract
1 Tbsp rum or bourbon
Mix milk and cream together and set aside.
Whisk eggs yolks and cornstarch together and set aside.
Whisk brown sugar, water, and salt together in medium saucepan over medium heat. Cook without stirring about 5-6 minutes and temperature reaches 240 on a candy thermometer.
Slowly and carefully whisk in the cream/milk mixture. Cook over medium heat until mixture begins to boil.
Remove about 1/2 cup of the boiling mixture and very slowly pour 1/2 cup into the egg yolks, all the while whisking very briskly so the eggs don’t scramble.
Whisk the egg yolk mixture into the sauce pan and turn heat down to low.
Budino will bubble and thicken, whisk and cook for one minute.
Remove from heat and stir in softened butter until smooth.
Whisk in vanilla and rum or bourbon.
Cool for 5 minutes and then pour into individual serving dishes.
Cool another 5-10 minutes and then top each dish with about 2 tablespoons caramel topping.
Cover tightly with plastic wrap and refrigerate 4-6 hours or overnight.
Just before serving, lightly sprinkle each dish with a few crystals of sea salt.