This decadent butterscotch budino is a dessert dream for butterscotch and caramel lovers! A cross between pudding and custard, this rich make-ahead dessert is easy and so delicious. I topped it off with a layer of my dairy free salted caramel sauce for the ultimate dessert that's perfect for your next dinner party!
Butterscotch and caramel are very similar in their production - the main difference being butterscotch is made from brown sugar and caramel is made from white sugar. So they pair together perfectly and the sea salt adds just the perfect finishing touch. I have made both dairy free here, but if you aren't dairy free you can swap in dairy ingredients for the same recipe.
I have been a bit salted caramel obsessed lately and I blame my brother. I've always been a fan of the sweet and salty combo, but my recent obsession began with a salted caramel birthday cake I made this past year. Since then, I can't get enough of it, case in point the salted caramel apple pie I made for Thanksgiving, but ate way before the actual day, LOL.
What is Budino?
Budino is the Italian word for pudding. While the ingredients are the same as American puddings, with eggs, starch and milk, the final product is richer and creamier with a stronger egg consistency like custard or flan.
If you're a fan of pudding, then this budino will be right up your alley! It's basically Italian butterscotch pudding.
Ingredient Notes
This butterscotch budino recipe uses just a few simple ingredients, which should be available at any grocery store. This recipe is naturally gluten free. I've used dairy free ingredients, but if you're not dairy free you can replace those with their dairy counterparts.
- Dark Brown Sugar - Brown sugar is the primary flavor in butterscotch. If you only have light brown sugar that will work too, but the molasses flavor will be less pronounced.
- Non-Dairy Heavy Cream - I typically use Silk or Country Crock plant based cream. They both work identically to dairy heavy cream. If you're not dairy free, use heavy cream in the same measure.
- Non-Dairy Milk - I use unsweetened coconut milk or oat milk in all of my recipes. But you can use your favorite plant based milk, just avoid any that are flavored. If you're not dairy free, I recommend using whole milk in the same measure.
- Egg Yolks - Since this is a custard dessert, eggs are the basis of the pudding. This recipe won't work with egg replacements.
- Cornstarch - Added corn starch is what helps the pudding to thicken as it cooks and cools. If you avoid corn, I'd recommend tapioca starch or arrowroot powder as replacement although it might change the texture slightly.
- Vanilla Extract - A little vanilla enhances the flavors of the butterscotch pudding. You can use either vanilla extract, as I have, or vanilla bean paste. If you prefer, you can replace vanilla with the same amount of bourbon or dark rum.
- Salt - Since there is already a fair amount of salt in the caramel topping, I have just used a pinch to highlight the flavors of the dessert.
- Vegan Butter - A little butter added at the end of the cooking process makes the custard creamy and soft. If you're not dairy free, use regular unsalted butter in the same measure.
- Dairy Free Salted Caramel Sauce - I have topped my budino with my vegan salted caramel sauce. You'll need approximately one cup of caramel sauce. If you prefer store-bought, coconut caramel sauce will work well, although you'll need to add the sea salt for the salted caramel flavor. And if you're not dairy free, use your favorite salted caramel sauce.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy heavy cream, milk, butter and salted caramel in the same measure.
- Chocolate Switchup - Replace the salted caramel sauce with a little chocolate sauce and a sprinkle of sea salt.
- Get Crunchy - Sprinkle the tops of each dessert with some chopped nuts or a few crushed up gluten free shortbread cookies.
- Make it lighter - Instead of salted caramel, top each serving with a dollop of homemade whipped cream.
How to make Butterscotch Budino
The process for making homemade butterscotch pudding starts out very similar to making homemade caramel. Even though tempering eggs may seem intimidating, it's actually quite easy to do!
- STEP 1: Combine the brown sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves and bring to a simmer. Cook until it turns a nice medium amber color.
- STEP 2: Combine cream, milk and vanilla or bourbon in a glass measuring cup.
- STEP 3: Stir the cream-milk mixture into the caramelized brown sugar. Be careful as it may bubble up. Continue to cook the butterscotch mixture over medium-low heat.
- STEP 4: Combine the egg yolks, cornstarch and salt in a medium bowl. Whisk until smooth.
- STEP 5: Add 1 cup of the hot butterscotch mixture to the egg yolk mixture, while whisking constantly. Then pour the tempered egg mixture into the pan with the butterscotch. Continue to cook while stirring constantly until the mixture has thickened and is making large bubbles.
- STEP 6: Remove the pan from heat and stir in the butter.
- STEP 7: Strain the butterscotch pudding through a fine mesh sieve into a large bowl. Divide the mixture into 4 individual portions, cover and refrigerate overnight.
Expert Tip
It's crucial for the custard to chill for a minimum of 4 hours before serving. I recommend covering each serving dish with plastic wrap before placing them in the refrigerator.
Storage
Cover leftover desserts with plastic wrap and refrigerate for up to 3 days.
More dessert recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Butterscotch Budino with Salted Caramel
Ingredients
- ½ Cup Dark Brown Sugar
- ¼ Cup Water
- 1 Cup Plant Based Cream or Heavy Cream
- 1 Cup Non Dairy Milk or Whole Milk
- 2 teaspoons Vanilla or Bourbon
- 3 Egg Yolk
- 2 Tablespoons Cornstarch
- pinch Salt
- 2 Tablespoons Vegan Butter or unsalted dairy butter
- 1 Cup Vegan Salted Caramel Sauce or use store-bought salted caramel
Instructions
- Combine the dark brown sugar and water in a medium saucepan. Whisk well to combine. Bring to a simmer over medium heat and allow to bubble until it turns a dark amber color, about 7-8 minutes.½ Cup Dark Brown Sugar, ¼ Cup Water
- While the brown sugar is caramelizing, combine the cream, milk and vanilla together in a measuring cup. Once the caramel is amber colored, lower the heat on the stove and slowly pour in the milk while whisking constantly. Be careful as it may bubble up.1 Cup Plant Based Cream, 1 Cup Non Dairy Milk, 2 teaspoons Vanilla
- Continue to cook the butterscotch mixture over medium low heat, stirring occasionally, until the sugar is dissolved. Do not allow it to boil.
- Combine the egg yolks, cornstarch, and salt in a medium mixing bowl. Whisk well until smooth.3 Egg Yolk, 2 Tablespoons Cornstarch, pinch Salt
- Add 1 cup of the warm butterscotch mixture to the eggs while whisking constantly. This will temper the eggs.
- Pour the egg mixture into the saucepan while whisking constantly. Continue to cook while stirring constantly until it thickens like pudding and has large bubbles. It will take 3-5 minutes.
- Remove the pan from heat and stir in the butter until it's melted.2 Tablespoons Vegan Butter
- Strain the butterscotch pudding through a fine mesh sieve into a large bowl.
- Divide the butterscotch budino into 4 serving glasses or ramekins. Cover each with plastic wrap taking care to press the plastic wrap against the top of the budino to prevent a skin from forming.
- Chill the budino for a minimum of 4 hours, but overnight is better.
- When you're ready to serve, top with salted caramel sauce and enjoy.1 Cup Vegan Salted Caramel Sauce
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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