Butterscotch Budino (Italian Butterscotch Pudding)

 This is so creamy and delicious.  I like to add some Salted Caramel Sauce over it and top it with whipped cream.

This recipe calls for rum, but I never have liquor in my house, so I leave it out.  It’s still so good!

BUTTERSCOTCH BUDINO (ITALAIAN BUTTERSCOTCH PUDDING)

(4 servings)

Ingredients:

*1/2 cup brown sugar, packed

*1/4 teaspoon kosher salt

*1/4 cup water

*3 tablespoons butter, cut in 2 slices

*1 1/2 cups warm heavy cream

*3/4 cup warm milk

*1 large egg

*2 large egg. yolks

*2 tablespoons + 1 teaspoon corn starch

*1 tablespoon rum (optional)

Directions:

~In a large heavy-bottomed saucepan, add 1/2 cup packed brown sugar, 1/4 teaspoon kosher salt, and 1/4 cup water.

~Bring mixture up to a boil over medium-high heat (no need to stir).

~Allow to boil until mixture is bubbling a lot and mixture is very dark  (7-10 minutes) (no need to stir).

~Remove from heat.

~Whisk in 3 tablespoons butter until completely melted.

~Carefully whisk in 1 1/2 cups heavy cream.

~Return to low heat and whisk until sugar is melted once again (it may form chunks when adding the milk).

~Whisk in 3/4 cup milk and cook until hot.

~Remove from heat.

~In a small bowl, whisk 1 whole egg and 2 egg yolks.

~Whisk in 1 tablespoon + 1 teaspoon corn starch until completely incorporated.

~Slowly whisk in 1 cup  hot mixture into egg mixture (a 1/4 cup at a time).

~Return mixture to low heat and whisk in egg mixture until mixture starts to thicken up (2-3 minutes).

~Remove from heat and whisk in 1 tablespoon rum.

~Pour into 4 serving dishes.

~Place a piece of plastic wrap directly on each serving of pudding (this prevents a skin from forming on the pudding).

~Refrigerate until cold (about 2-4 hours).

~Remove from refrigerator, remove plastic wrap and pour some salted caramel sauce over and top with whipped cream.