Butterscotch budino from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 160) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 23, 2021

    For some reason I expected this recipe to be complicated to make, but it really wasn't. The hardest part was telling when the brown sugar caramel was done, since the sugar was already brown - I went by smell. I made 1/3 recipe to serve 3 people, using half milk, half cream (which was plenty rich) and 1 whole egg. I may have overcooked the caramel for the sauce - it wasn't burnt, but it actually could have been sweeter. The sauce made for a fancier dessert, but the budino would still have been good without it. For the whipped cream, I used mostly cream with just a little sour cream, and the slight tang was nice.

  • bwhip on March 01, 2019

    Fantastic! What a great combination the pudding is with that caramel sauce. Gives it a lovely bitttersweet edge like the topping on a nice creme brulee. I didn’t bother with the whipped cream, though I’m sure it would provide a lovely contrasting relief as well. Delicious.

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