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Butterscotch Budino

(recipe, Olivia Stewart)

Introduction

Tasted at Mazzo Pizzeria in LA

Ingredients

  1. FOR THE BUDINO
  2. 3 cups heavy cream
  3. 1½ cups milk
  4. 1 large egg
  5. 3 large egg yolks
  6. 5 Tbsp. cornstarch
  7. 1⅛ cups dark brown sugar
  8. 1½ tsp. kosher salt
  9. 5 Tbsp. butter
  10. 1½ Tbsp. dark rum
  11. FOR THE SAUCE AND TOPPING
  12. ¾ cup heavy cream
  13. Scrapings from 1-inch piece of vanilla bean, or ¼ teaspoon vanilla extract
  14. 2 Tbsp. butter
  15. 2 Tbsp. light corn syrup
  16. ½ cup sugar
  17. 1¼ tsp. fleur de sel
  18. ¾ cup crème fraîche.

Steps

  1. 1. For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
  2. 2. Combine brown sugar, kosher salt and ½ cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.
  3. 3. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
  4. 4. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
  5. 5. For sauce, combine ½ cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.
  6. 6. In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
  7. 7. Whisk remaining ¼ cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with ⅛ teaspoon fleur de sel, and add a dollop of cream topping.