Butterscotch Budino Recipe From Chef Tim

Butterscotch Budino Recipe with Caramel

Recipe from Chef Tim Kilcoyne, Owner of the Sidecar Restaurant in Ventura, California

Photo of Butterscotch Budino and Strawberry Shortcake as served at the Sidecar Restaurant in Ventura, California.

Ingredients:

 

For budino
3 cups
Heavy cream
1 ½ cup
Milk
1 cup
Dark Brown sugar
1 tsp
Kosher salt
2 each Whole egg
3 each
Egg yolk
5 tbls
Cornstarch
5 tbls
Butter
For caramel
½ cup
Heavy cream
½ each
Vanilla bean, scraped
2 tbls
Butter
1/2 cup
Sugar
1 tsp
Salt
1 ¼ tsp
Heavy Cream

 

For the Budino:

1. Combine the cream and milk and set aside.

2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.

3. Immediately whisk the cream mixture carefully into the caramel to stop the cooking. Bring the mixture to a boil and reduce the heat to medium.

4. In a medium bowl, whisk together the egg, egg yolks and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful of caramel at a time, whisking constantly, until half is incorporated. Pour the egg mixture back into remaining caramel, stirring constantly with a whisk until the custard is very thick and the corn starch is cooked out, about 2 minutes.

5. Remove the custard from the heat and whisk in the butter.

6. Divide into your serving containers.

For the Caramel:

1. In a medium saucepan, heat the cream and vanilla over medium heat, until simmering, about three minutes. Add the butter, turn off the heat and set aside.

2. In a large heavy-bottomed saucepan, combine the corn syrup and sugar. Add enough water to make a wet sandy texture, about one-fourth cup. Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes.

3. Remove the caramel from heat, carefully whisk the cream mixture into the caramel (be very careful — it will steam and bubble). Whisk to combine. Place the pan in a large bowl of ice water to cool.

4. Top the budinos with caramel and a little whip cream.

Thanks, Chef Tim!

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