Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter, at room temperature
- 2 cups heavy cream, fresh and not ultra-pasteurized
- 1 cup whole milk
- 1/4 cup cornstarch
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract, pure
- 2 teaspoons agar-agar
Instructions
- In a medium saucepan over medium heat, combine granulated sugar and 1/4 cup of water.
- Stir gently until dissolved, then stop stirring and let it boil undisturbed until it turns amber-colored, about 8-10 minutes.
- Once you achieve that lovely amber color, carefully whisk in unsalted butter until melted.
- Gradually pour in heavy cream while continuously whisking (be cautious—this will bubble vigorously!).
- Add sea salt and set aside.
- In another bowl, whisk together cornstarch and agar-agar with a pinch of salt until well combined.
- In a saucepan over medium heat, combine whole milk, vanilla extract, and half of the butterscotch mixture from Step 2.
- Once warmed through (but not boiling), slowly sprinkle in your dry mixture while whisking continuously until smooth.
- Pour the remaining butterscotch mixture into the custard base while continuing to whisk vigorously.
- Cook over medium-low heat until thickened (about 5-7 minutes).
- Remove from heat and let cool slightly before pouring into serving dishes or ramekins.
- Cover with plastic wrap pressed directly against the surface (to avoid skin formation) and refrigerate for at least four hours or overnight.
- When ready to serve, drizzle generously with your homemade salted caramel topping.
Notes
Store budino in airtight containers for freshness.
Reheat gently in a microwave, stirring frequently.
Serve with whipped cream topping delightfully.
Use high-quality vanilla for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg