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individual servings of butterscotch budino topped with sea salt flakes
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4.79 from 14 votes

Butterscotch Budino

Butterscotch budino is a creamy Italian pudding dessert with a topping of brown sugar caramel. Make this easy recipe in just 30 minutes! These are good refrigerated and covered for up to 3 days.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Dessert
Cuisine: English
Keyword: butterscotch budino
Servings: 10
Calories: 394kcal


Butterscotch Budino

  • 1 cup dark brown sugar
  • 1 tsp kosher salt
  • 3 cups heavy cream
  • 1 1/2 cups milk
  • 1 large egg
  • 3 large egg yolks
  • 5 tbsp cornstarch
  • 5 tbsp unsalted butter
  • 1 1/2 tbsp vanilla extract
  • flaky sea salt for topping (See Note 1)

Butterscotch Topping

  • 4 tbsp butter
  • 1/2 cup dark brown sugar
  • 1 tsp flaky sea salt (See Note 1)
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream


Butterscotch Budino

  • Combine the heavy cream and milk and set aside.
  • In a large, heavy-bottomed pot over medium high heat, stir the brown sugar, a half cup of water and the salt. Cook until the sugar is melted and smells caramelized, 10 minutes.
  • Immediately whisk in the cream and milk mixture (the mixture will steam and the butterscotch will seize, but it will become smooth again with continued whisking).
  • Bring the mixture to a boil, then turn heat to low.
  • In a medium bowl, whisk the egg, egg yolks, and cornstarch. Add 1 cup of the hot butterscotch mixture to the egg mixture, whisking constantly. Whisk egg mixture back into the remaining butterscotch.
  • Bring to a boil, whisking constantly, until the custard is very thick, about 2 minutes. Be careful not to scorch the bottom of the mixture and custard thickens.
  • Remove from the heat and whisk in the butter and vanilla. At this stage you can either use a blending wand/stick tp puree to smooth OR strain the custard through a fine mesh strainer to remove any lumps. Divide among eight 6-ounce ramekins, 7 ounce custard jars or serving bowls. I use these Mini Tulip Jelly Jar with Glass Lids.
  • Allow to cool. Cover with plastic wrap and refrigerate until completely chilled, 2-3 hours.

Brown Sugar Caramel (Butterscotch Sauce)

  • Melt the butter in a medium heavy-bottomed saucepan over medium heat.
  • Add the brown sugar, salt, vanilla and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes. Mixture should no longer be grainy, but smooth.
  • Remove the mixture from the heat and transfer the butterscotch sauce to a container to cool slightly. If butterscotch thickens too much see Note 2.
  • Top each butterscotch custard with 1 to 2 tablespoons of the warm butterscotch sauce and a pinch of the sea salt flakes.


  1. I use Maldon Sea Salt Flakes or Fluer de sel.
  2. If the butterscotch thickens too much, add a tablespoon or two of heavy cream and whisk to a smoother consistency OR place container holding butterscotch in a saucepan of hot water to loosen, being careful not to full submerge and allow water to touch butterscotch. Whisk to smooth out sauce and then pour immediately over custards.


Calories: 394kcal | Carbohydrates: 42g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 137mg | Sodium: 343mg | Potassium: 214mg | Fiber: 1g | Sugar: 34g | Vitamin A: 778IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg