A simplified budino-style butterscotch pudding pares down the restaurant original into six petite portions by trimming steps and richness while preserving deep caramel flavor; finish with whipped crème fraîche and salted caramel if desired.
Happy Valentine’s Day (a little late here)! I had planned this for a date-night post — and then overthought it, as I often do. I adore the idea of Dahlia Narvaez’s butterscotch budino at Mozza — that elevated, buttery, fully indulgent butterscotch pudding topped with salted caramel and lightly tangy cream — but the restaurant version felt, understandably, like a production. I made it once and it was heavenly, but also a bit fussy for most home cooks.
So I revisited nearly every custard and pudding technique I love and simplified it without losing the luxe result: fewer bowls, fewer egg yolks, a slightly higher milk-to-cream ratio, and a pared-down caramel. The result is six petite, intensely butterscotchy puddings that feel special without requiring your entire kitchen staff. If you want to go extra — brown the finishing butter, infuse the cream with vanilla bean, or crown each cup with salted caramel — do it. But honestly these are delicious on their own.
A note on sweetness and portions: Classic budino can be very sweet. This version uses 2/3 cup brown sugar which I find luxurious but not excessive; if you prefer a deeper classic butterscotch flavor, increase the sugar to 3/4 cup. If you plan to spoon salted caramel on top, consider starting with 1/2 cup brown sugar instead.
2/3 cup (125 g) dark brown sugar
2/3 teaspoon kosher salt (or a heaped 1/2 tsp)
1/4 cup (60 ml) water
1 cup (235 ml) heavy cream
1 cup (235 ml) milk (whole or low-fat)
2 tablespoons (15 g) cornstarch
2 large egg yolks
1 large egg
3 tablespoons (45 g) unsalted butter
1–2 teaspoons vanilla extract
1–2 teaspoons rum (optional)
1/2 cup + 2 tablespoons (125 g) granulated sugar
2 tablespoons (30 ml) water
2 tablespoons (30 g) butter (salted or unsalted)
1/2 cup (120 ml) heavy cream
Flaky sea salt, to taste
1/2 cup heavy cream
Sugar, to taste (optional)
2 tablespoons crème fraîche or sour cream (optional, to stabilize/tang)
In a medium, heavy-bottomed saucepan, combine the brown sugar, water, and salt. Heat over medium–high without stirring until the sugar turns a deep caramel color and smells caramelized, about 8–10 minutes.
Carefully whisk in the cream (it will hiss and bubble), then the milk. The caramel may seize up briefly; keep stirring and bring the mixture back to a boil so the caramel liquefies again.
In a separate bowl, whisk the cornstarch with the egg yolks and whole egg. Slowly drizzle about 1 cup of the hot butterscotch mixture into the egg mixture, whisking constantly to temper the eggs. When the bowl feels warm, whisk the egg mixture back into the saucepan.
Return the pan to medium heat and cook, whisking constantly, until the mixture reaches a slow, thick simmer and coats the back of a spoon — about 1–2 minutes. It should become noticeably thick.
Remove from heat and whisk in the butter until melted. Stir in vanilla and rum, if using.
Pour the pudding into six small cups or glasses. Cover (to avoid a skin, press plastic directly on the surface) and chill until fully set, a few hours or overnight.
When the puddings are mostly cool, combine the granulated sugar and water in a medium, heavy-bottomed saucepan. Cook over medium–high heat without stirring, gently swirling the pan as it darkens, until the sugar becomes amber, about 8–10 minutes.
Remove from the heat and whisk in the butter, then the cream — it will hiss and bubble vigorously. If the caramel firms, return to low heat to melt it again.
Season with flaky sea salt to taste. Let the caramel cool slightly before spooning a little on each pudding.
Whip the 1/2 cup cream with a touch of sugar to soft peaks, then fold in the crème fraîche or sour cream if using — this adds tang and stabilizes the cream.
Dollop or pipe a spoonful of the whipped cream atop each chilled pudding. Spoon salted caramel over the cream if you like, or serve the caramel on the side. Eat immediately.
The puddings can be chilled until firm and kept covered in the refrigerator for a few days.
The salted caramel makes slightly more than you’ll need; it keeps in the fridge and is lovely on toast or ice cream.
To vary flavor: brown the finishing butter before adding it for a toasty note, or steep a bit of vanilla bean in the milk/cream before using.
If you prefer a milder butterscotch, reduce brown sugar to 1/2 cup and cut down the salt slightly; color will be paler but flavor still lovely.
