Butterscotch Budino Recipe From Chef Tim

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

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



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