Butterscotch Budino Recipe

Prepare the Milk Mixture

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until hot, but not boiling, stirring occasionally.

Mix Sugars and Egg Yolks

In a separate bowl, whisk together the brown sugar, granulated sugar, and salt. Add the egg yolks and whisk until pale and slightly thickened.

Combine Mixtures

Once the milk mixture is hot, slowly pour it into the egg yolk mixture while whisking constantly to temper the yolks.

Thicken the Mixture

Return the combined mixture to the saucepan. In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry, then add it to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Add Vanilla

Remove from heat and stir in the vanilla extract. Pour the mixture into serving dishes and refrigerate until set, about 4 hours or overnight.

Melt Butter

In a saucepan over medium heat, melt the unsalted butter.

Add Sugar and Pecans

Once melted, add brown sugar, pecan halves, and salt. Stir frequently until the mixture begins to boil, then reduce heat to low.

Cook to Toffee Stage

Continue to cook for about 5-7 minutes until the mixture reaches a deep amber color. Remove from heat and stir in vanilla extract.

Cool and Break

Pour the toffee onto a parchment-lined baking sheet. Allow to cool completely, then break into pieces.

Whip Cream

In a mixing bowl, whip the heavy cream until soft peaks form.

Combine with Mascarpone

In another bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Fold Together

Gently fold the whipped cream into the mascarpone mixture until fully combined. Be careful not to deflate the whipped cream.