Butterscotch Budino (Homemade Butterscotch Pudding Recipe) (2024)

FAQs

What is budino made of? ›

Made from a milk and egg custard thickened with cornstarch, budino is similar to American puddings and custards; however, budino tends to have a richer, eggier texture, akin to Mexican flan. Better still, budino almost always includes some type of crust, like crushed cookies, and a whipped cream-based topping.

Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.

Homemade butterscotch pudding is in its own playing field. In 1 pot, we're combining caramelized brown sugar and butter with a splash of vanilla and bourbon. Butterscotch pudding is luxuriously creamy and velvet-rich. Top with salted caramel, fresh whipped cream, and toffee bits for a truly unforgettable dessert.

The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.

The most immediately-noticeable difference is in texture. While pudding's base is made with sugar, cornstarch, and milk, budino is thickened with egg yolks. The richness added by the egg yolks gives budino a sturdier, springier structure.

Like the English word "pudding", "budino" originally referred to a type of medieval sausage. Budino is the Italian word for custard or pudding.

While developing our recipe for Best Butterscotch Pudding (see related content), we noticed that some batches turned out slightly grainy, while others were silky smooth. The problem, we were surprised to learn, wasn't undissolved cornstarch: It was the butter.

Butterscotch pudding mix is plentiful online, the representative assured me.

Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

One explanation is the meaning "to cut or score" for the word "scotch", as the confection must be cut into pieces, or "scotched", before hardening. The "scotch" part of its name possibly was derived from the word "scorch".

What makes butterscotch taste like butterscotch? ›

The flavor of butterscotch is characterized by a mixture of browned butter, caramelized sugar + molasses (or dark brown sugar in modern versions) and salt.

Butterscotch is made using brown sugar and butter as its primary ingredients. The brown sugar contains molasses and imparts a rich, deep sweetness with toffee notes. Butter adds a creamy, rich flavour; often, butterscotch recipes include cream and vanilla for added richness and depth.

Butterscotch and caramel are both cooked sugar. But the main difference between the two is the sugar used to make them. Caramel is often made with regular white granulated sugar, while butterscotch is made with brown sugar. Caramel sauce doesn't always have butter, while butterscotch always calls for butter.

Instead, thanks to the Maillard reaction, we get a lovely, nutty, mellow flavor akin to toffee or butterscotch. This is due to the browning of the lactose and lysine in the milk. Once you've adjusted your palate to the difference, dulce le leche becomes more identifiable.

But chefs and home cooks know that using fresh ingredients in from-scratch recipes make butterscotch desserts delicious, even chic. In the kitchen, FOBs (friends of butterscotch) include apples, pecans, cream, nutmeg, cloves, cardamom, chocolate, dessert sherry, rum and Scotch whisky.

Budino - Italy

There are three primary types of budino: crème caramel, which is made using cold ingredients and cooked in a mold placed in a water bath; crème anglaise, which involves cooking the ingredients in hot milk and then transferring them into a mold; and the savory Italian flan variety.

A sabayon is a light sauce traditionally made with egg yolks, sugar and wine, normally Marsala. Also known by the Italian name zabaglione, it is believed to have originated in Italy in the 1500s, although there is much speculation about its exact inception.

Panna cotta is a creamy Italian dessert made from sweetened cream, gelatin, and flavorings such as vanilla or fruit. It has a smooth and silky texture.

Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.