Just imagine diving into this rich and silky butterscotch pudding topped with salted caramel and a touch of whipped cream.
Simply dreamy, I’m telling you!
Today I present you with my recipe for this made-from-scratch, rich and silky, sweet and lightly salty, butterscotch budino (Italian pudding).
If you love “dolci al cucchiaio” (spoon dessert) and luxuriously creamy and velvety desserts, this one is for you!
I haven’t had butterscotch pudding in forever, until about one month ago when I had the pleasure to dine at at our local, fancy Giorgio Baldi’s Italian restaurant. The one little jar at the end of our wonderful meal was, to say the least, AMAZING.
I’ve been dreaming about this dessert since. So here I am, as always, trying to recreate the same deep caramel and butter flavor in a rich cream dessert.
What makes butterscotch special (and different than caramel) is the deep brown sugar flavor (not regular granulated sugar) mixed with butter and milk/cream.
For this recipe I caramelize the dark brown sugar before adding the butter and milk, to crate a deeper and more complex (AND AMAZING!) flavor .
A few things to keep in mind when making this recipe: make sure to use dark brown sugar if you have it. You could substitute with light brown sugar (but no regular granulated sugar)
Also make sure to use whole milk AND heavy cream. If possible don’t skip or substitute the cream … it’s really the secret to a thick and no liquidy pudding.
To serve you can top with salted caramel sauce (added when still HOT!) and some freshly made whipped cream and chocolate shavings. The hot caramel and cold pudding and whipped cream give that hot/cold combo to die for!
You are welcome to serve with caramel or chocolate sauce, or some crunchy toffee or nuts. Your choice! I strongly recommend a dollop of homemade whipped cream as the perfect finish to this delicious dessert.
Ready to try it out?!? Happy baking
PRINTABLE RECIPE CARD: Homemade Butterscotch Budino (Pudding)