Butterscotch Budino With Caramel Sauce Recipe (2024)

I have made panna cotta with a similar method. The caramel seizes - that is, becomes a hard, crunchy mass. Whisk constantly to melt the caramel until it all appears gone. Then you strain out any pieces left over.If you wait to begin whisking until the cream boils, the caramel can stick to the bottom of the pan.

This recipe could have been written better. Step 3 says, “Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.” At this point, I had a nice crème anglaise (like melted ice cream). There’s no way to achieve a “very thick” custard, though, without heating the mixture back up again. I returned the the pot over medium heat, whisking continuously for another minute or two. It was at this point that I achieved the perfect pudding texture.

Amazingly delicious. The trick is judging when the brown sugar is done and ready for the addition of the cream. At the very first whiff of a smoky smell, I add the cream. I've had it at Mozza and this approximates how they normally cook the brown sugar. Once, at Mozza, it had a discernibly burnt taste, which was not pleasant, but on most occasions, it is just a caramel brown sugar delight. Used 151 proof Myers Rum once - it was entirely too alcoholic tasting. All vanilla is also very good.

Two things:1. BURN the brown sugar for the budino. At Mozza, it has a pronounced burnt sugar/smoky flavor and that's by design; Dahlia Narvaez is quoted as saying she knows it's ready when there's so much smoke her eyes start to water. When it's added to the cream, it gets watered down and if it's not a very intense flavor it will just taste like vanilla pudding.2. Use scotch, not rum.Both of these things add an edge of sophistication to it.

I've made this twice, love it, & suggest the following:Warm (don't boil) cream/milk mixture before adding to sugar mixture. Remove from heat & add by 1/2 cups (not all at once), whisking constantly until smooth & past seizing stage. Then return to heat, whisk in remaining cream/milk, & continue to heat (as another comment suggested) & stir to thick custard stage--approx 182 degrees. Over 172, reduce heat. Cont. w/ recipe...

I used whole milk greek yogurt instead of creme fraiche, and it worked great!

I agree with Carrie D. on the assessing doneness of brown sugar because it's "deep brown" at the outset. I determined doneness by time and smell, which worked. The pudding makes you want to hug yourself, & the caramel makes it sophisticated & interesting. Great recipe.

This didn't turn out as rich/flavorful as I was hoping, but the texture was perfect. I've now tried all the butterscotch recipes on NYT and they're all missing something. Same as other reviewers, I recommend mixing the egg/butterscotch blend mixture back onto the pot and heating everything up for a few minutes for optimal thickness. Keeping it off the heat made it stay as melted ice cream consistency. Moving forward, I'm going to make this with 2x the brown sugar as the flavor isn't there as-is.

Pretty easy recipe for a beginner (that's me) and very delicious! My notes:I didn't need to return my custard to the heat - as I stirred it got really thick on it's own. If you don't have creme fraiche then add a squeeze of lemon juice to the whipped cream to get that hint of acid. I preferred the caramel sauce cold over the top as it's then thicker and doesn't disappear as quickly as when it's served hot. I also added a candied pecan to the top of the whipped cream for looks.

For those who’d like a complete recipe, look at the Eater feature from 2013 (it’s written by Hillary, but not this Hillary). Read the article for some subtle differences between the printed recipe and how Dahlia Narvaez makes it (i.e., dark rum v. Old Smuggler Scotch).

This is literally one of my favorite desserts from my fav restaurant. Always hard to choose what to order there!! I loved this...worth making.

This recipe is fantastic and not that difficult, don't be intimidated. Every component is delicious, except I don't include the creme fraiche, as the tartness didn't blend well with the other flavors. Quite rich, so a small ramekin does the trick. Everyone is impressed whenever I serve it, and the caramel sauce was terrific on a sundae bar for my son's birthday party!

Amazingly delicious. The trick is judging when the brown sugar is done and ready for the addition of the cream. At the very first whiff of a smoky smell, I add the cream. I've had it at Mozza and this approximates how they normally cook the brown sugar. Once, at Mozza, it had a discernibly burnt taste, which was not pleasant, but on most occasions, it is just a caramel brown sugar delight. Used 151 proof Myers Rum once - it was entirely too alcoholic tasting. All vanilla is also very good.

This recipe could have been written better. Step 3 says, “Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.” At this point, I had a nice crème anglaise (like melted ice cream). There’s no way to achieve a “very thick” custard, though, without heating the mixture back up again. I returned the the pot over medium heat, whisking continuously for another minute or two. It was at this point that I achieved the perfect pudding texture.

Made the Cook's Illustrated Butterscotch Pudding recipe but used the whipped cream/creme fraiche topping from this recipe.

Step 3 says "mixture will steam and the caramel will seize. Bring to a boil then reduce heat to medium". Does one continue whisking as it comes to a boil to eliminate the seizing, or just let it come to a boil?