BEWARE!  This recipe is not for someone who lacks patience.  This is a time consuming and precise recipe.  That being said, it's probably the most delicious thing you will ever consume!  It's got three layers of flavors all melding together!  Are you kidding me?  Just look at this picture:

 I first discovered the Butterscotch Budino at Mario Batali's restaurant Mozza Pizzeria here in Los Angeles.  I've been searching for a recipe ever since.  I found this one and mixed it up a little.  Give it a try if you dare : )

Butterscotch Budino 

What you'll need:

For the pudding:

3 cups heavy cream

1 1/2 cups milk

1 large egg

3 large egg yolks

 5 Tbsp. cornstarch

1 1/8 cups dark brown sugar

1 1/2 tsp. kosher salt

5 Tbsp. butter

1 1/2 Tbsp. dark rum
(I use captain morgans)

For the Sauce:

1/2 cup heavy cream

1/2 tsp. vanilla extract

2 Tbsp. butter

2 Tbsp. light corn syrup

1/2 cup white sugar

1 1/4 tsp. fleur del sel or kosher salt if you don't have it : )

Whipped Cream:

1/4 heavy cream

3/4 cup creme fraiche  (optional if you can't find it, just do 1/2 cup cream instead)

What you'll do:

Ok, for the pudding, combine the cream and milk in a bowl (preferably with a handle) and set aside.  In another bowl, whisk the egg, yolks and cornstarch and set aside.

In a medium size pot, combine the brown sugar, salt and 1/2 cup water.  Place over medium-high heat and let sit until the edges start to brown.  Tilt the pot to swirl the mixture around so it browns evenly.  When it's done caramelizing when it's a deep brown, or about 10 minutes. 

When it's there, immediately whisk in the cream mixture. (be careful and use one hand to pour (now see why you would want a handle?) and use the other hand to whisk) When combined, bring to a boil, then reduce heat to medium.  Now, thoroughly whisk about a cup at a time into the egg mixture (make sure to whisk quickly so you don't get scrambled eggs) until about half is incorporated.  Remove the pot from the heat and add the egg mix back into the pot and whisk until the custard is very thick.  This should take about 2 minutes.  When it's thick, whisk in the butter and rum.  When incorporated, pass through a mesh strainer and divide among 10 ramekins or 6 bowls.  Cover them with plastic wrap and cool in the fridge.  

One step down!!  Next for the sauce:

Combine 1/2 cup cream and vanilla in a saucepan over medium low heat until simmering.  Add in the butter, stir and remove from heat.  Set aside.

In a large saucepan, combine corn syrup, sugar and 3 tablespoons of water so you have a sandy mixture.  Cook over medium high heat, swirling the pan so it cooks evenly, until it's maple syrup color.  Just about 10 minutes exactly.  (This is tricky, careful not to over or under do it)  Take off the heat and very carefully whisk in the cream mixture. (whisk like crazy)  Set aside.

Ok two down!  One more!

Whisk 1/4 cup cream in a bowl until it starts to get thick.  Add in the creme fraiche and whisk until fluffy.  

To serve, sprinkle a pinch of fleur de sel over the pudding.  Pour a couple tablespoons of the sauce over the pudding and top with a dollop of cream.

You can cover and refrigerate until you are ready to serve. 

I told you that was a lot of work!!  Didn't you believe me??  So worth it though!

Enjoy!

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