Butterscotch Budino

Overhead shot of a white ramekin with butterscotch budino, a whipped cream quenelle, and cocoa nibs on a wood board a a Valentine’s Day fabric.

Rich, smoky, and silky smooth

This butterscotch budino is a luxurious Italian-style pudding, deeply caramelized with brown sugar and finished with just enough Scotch to round out its warmth. Whisked egg yolks and a touch of cornstarch give it that signature budino texture—silky, glossy, and rich. The moment the sugar starts to smoke and turn spotty is when the magic happens: a smoky edge that gives this comforting dessert a grown-up twist.

Ingredients (serves 6–8)

1¼ cups (128 g) whole eggs (about 2½ large eggs)
⅓ cup (81 g) egg yolks (about 4–5 yolks)
¼ cup + 1 tablespoon (32 g) cornstarch
1½ cups (330 g) dark brown sugar
½ cup + 1 tablespoon (125 g) water
1½ teaspoons (9 g) kosher salt
3 cups (714 g) heavy cream
1½ cups (366 g) whole milk
5 tablespoons (71 g) unsalted butter
2 tablespoons (28 g) Scotch whisky

Method

Whisk together the whole eggs, yolks, and cornstarch in a medium bowl until smooth. Set aside.

In a heavy-bottomed saucepan, combine the brown sugar, water, and salt. Bring to a boil over high heat. Continue boiling until the mixture thickens and the surface begins to show dark spots. The bubbles will pop and release light smoke—this means the water has cooked off and the sugar is perfectly caramelized.

In the meantime, heat the cream and milk in a separate pot until just simmering, then remove from heat.

Carefully deglaze the hot sugar mixture by slowly whisking in the warm dairy—it will steam and bubble vigorously, so add it gradually.

Temper the hot caramel mixture into the egg base, whisking constantly. Return everything to the pot and cook over medium heat, whisking until thickened and just starting to bubble. Cook for 2 additional minutes at a boil to fully activate the cornstarch.

Remove from heat and whisk in the butter and Scotch until fully incorporated and glossy.

Strain the budino through a fine mesh strainer or chinois into individual serving glasses or ramekins. Press plastic wrap directly on the surface and refrigerate until fully chilled, at least 4 hours. Serve it cold with a dollop of whipped cream and your favorite or some cocoa nibs crumbled over the top.

Storage

Keep covered in the fridge for up to 4 days. Best served chilled. Not recommended for freezing.