Butterscotch Budino with Salted Caramel

Butterscotch Budino with Salted Caramel

… And a very happy first birthday (on Friday) to my little labor of love, My Daily Morsel! It has been quite a year. I have had many a technological failure-related headache. In my quest for great photography angles, I have stood on many a wobbly chair and almost fallen off many a time. My dog has snatched many a cookie off of my backdrop on the floor. I have learned how hilarious and sometimes frightening the Internet can be at times. For instance, people have found my blog in this last year by searching for things like “George Clooney eating a doughnut” and “In need of anger management so don’t piss me off.” That one I get. The first one? In my deepest of dreams. In my deepest dreams we would be sharing a doughnut Lady and the Tramp -style.

Butterscotch Budino with Salted Caramel

Now, I hope you weren’t expecting me to make a big birthday cake. First of all, I am not at all in the mood to frost a pretty-looking cake. Secondly, that would leave me with a giant cake sitting in my kitchen. And we all know that I would just end up eating it in bed with the biggest fork that I can find while watching romantic comedies. Thirdly, such a special birthday calls for an even more special dessert. This Butterscotch Budino with Salted Caramel is a take on what has got to be the best dessert that I have ever ordered at a restaurant. Sure, it might have given me food poisoning the first time, but that fact that I was willing to order it again on my next visit just proves how amazing it was. Anyway, this is my feeble attempt to recreate that heavenly dessert. I don’t even really know how to convey to you how good this pudding is with just words. You would have to watch my facial expressions while I ate it. Then you would understand.

Butterscotch Budino with Salted Caramel
Prep time
Cook time
Total time
Smooth butterscotch pudding layered with caramel and sea salt.
Yield: Serves 6
  • ½ cup heavy cream
  • 1 teaspoon sea salt
  • ¼ cup water
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 6 egg yolks
  • ¾ cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 3 cups whole milk
  • ½ cup packed brown sugar
  • ⅓ cup + 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup Salted Caramel Sauce, recipe above
  • Sea salt, for sprinkling
  1. Combine the heavy cream and salt in a small saucepan over low heat. Bring to a simmer and stir until the salt is dissolved.
  2. Meanwhile, combine the water, sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar is dissolved. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let sit for 1 minute. Add the warm cream and stir until smooth. Let cool to room temperature.
  1. Whisk the egg yolks in a large heatproof bowl and set aside.
  2. Combine the granulated sugar and water in a small saucepan over high heat, stirring until the sugar is dissolved. Bring to a boil and cook for 5 to 6 minutes, until the mixture registers 325°F on a candy thermometer and turns a light golden color. Remove from the heat and let cool for 1 minute. Stir in ¼ cup of cream, then set aside and let cool completely.
  3. Whisk together the milk, brown sugar, cornstarch, and salt in a medium saucepan over medium-high heat and cook until the mixture comes to a gentle boil. Remove from the heat and whisk in the cooled caramel. Slowly add the warm milk mixture to the egg yolks, whisking vigorously until well combined. Return the mixture to the saucepan and place over medium-low heat. Cook for 5 to 8 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and stir in the butter and vanilla extract.
  4. Spoon the pudding into six 4-ounce ramekins and place on a large rimmed baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 3 hours, until cold. Spoon the salted caramel sauce over the tops of the puddings and sprinkle with sea salt. Chill for another hour, until firm.
  5. Place the remaining ¼ cup of cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Top each pudding with a dollop of whipped cream.



  1. Gemma says

    Hi! I made this today for Thanksgiving dinner but something went wrong and none of them set. It tasted delicious but was completely liquid! The salted caramel sank to the bottom :( Any idea what might have gone wrong? The only thing I didn’t have was a candy thermometer…. So I just cooked for the maximum time you recommended. Would love to try again but don’t know what to do differently!

    • Riley says

      Gemma, a candy thermometer is really good to have for a recipe like this. Anything involving custard and caramel can be tricky! Every stove is different, so it’s kind of hard to gauge the temperatures just by the times in the recipe. Before it is poured into the ramekins, the mixture should be almost as thick as pudding. It will set up in the fridge a little bit, but it should be relatively thick before it chills. Hope that helps!


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