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Salted Caramel Butterscotch Budino

06 Oct

bunido

I have taken a little time off from my blogging and for some reason I have had a hard time making this first post.  I have so many recipes that I have tried this summer and so many things that I kept thinking, “Oh I can’t wait to blog that”.  But now that I sit down and start again, I could not decide what to start with.  I think I have made the right decision to start with this amazing dessert.  This is so worth the little extra effort.  Jace and Krystal moved to Washington for school and Dave and I drove their horses up to them last month.  It was such a wonderful trip and we loved spending time with them in their little oasis.  They are living on a 40 acre ranch in Moscow Idaho, about 20 minutes from the school.  I will post some pictures of their place soon.  It is beautiful and I really didn’t  want to leave.

When we were there, we took them out to dinner one night to a really amazing little Italian restaurant.  We ordered their specialty dessert which was Salted Caramel Butterscotch Budino.  I had never even heard of a Budino before this.  It was so good.  Very rich and decadent.  I came right home and goggled it and found several recipes.  I combined a few of them to come up with one that really nailed it.  I hope you enjoy it.  You really need to put this in small dessert glasses or ramekins as it is very rich and a little goes a long way.  The first time I made this, I tripled the caramel because I wanted a nice layer of the caramel on top.  This was a little too much, so next time I will drizzle the caramel over and not make such a thick layer.  I think I would still double the recipe for the salted caramel.  It is good over ice cream also so having too much is not really a problem!!!

Salted Caramel Butterscotch Budino

Salted Caramel

¼ cup sugar

1 Tb. Light corn syrup

3 Tb water

2 Tb butter

1 tsp sea salt (the flakey kind)

½ tsp vanilla

In a heavy saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling not stirring to caramelized evenly. When caramel reaches a dark amber color (about 3 minutes), remove from heat and carefully add the cream.   Add the butter, sea salt and vanilla, whisking to combine.

Pudding

3 egg yolks

1 egg

7 Tb. Cornstarch

1 cup plus 2 Tb. dark brown sugar

1 ½ tsp kosher salt

3 cups heavy whipping cream

1 ½ cups milk

5 Tb butter cubed

2 Tb whiskey (I did not use this, but used 1 tsp vanilla)

Whisk the egg, egg yolks and cornstarch in a medium bowl until smooth

Put sugar, salt and ½ cup water in a saucepan and bring to a boil over high heat, without stirring but swirling occasionally, and cook until mixture gets thicker, foamy and lava-like, about 5 minutes. Reduce the heat to low and slowly whisk in 3 cups cream and the milk.

Remove from heat and slowly ladle half of the cream mixture into the egg mixture, whisking constantly. Pour back into the saucepan and cook over medium heat, whisking constantly, until mixture is as thick as gravy.  Remove from heat and whisk in butter and flavoring.

Pour custard through a fine-mesh strainer into a bowl. Ladle into small dessert glasses, cover with plastic wrap and chill for at least 4 hours.

When ready to serve top with caramel and sprinkle a few flakes of sea salt on top.

Eat while on a tread mill!!!!

 
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Posted by on October 6, 2014 in Recipes

 

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