Salted Butterscotch Budino with Crème Fraîche

Deep caramelized brown-sugar custard, silky as velvet, with a cool tangy cloud on top to keep the richness honest.

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 3/4 cup dark brown sugar, packed
• 3 tbsp unsalted butter
• 1/4 cup water
• 2 1/4 cups whole milk
• 3/4 cup heavy cream
• 3 tbsp cornstarch
• 1/2 tsp fine sea salt
• 3 large egg yolks
• 1 1/2 tsp vanilla extract
• 1 tbsp dark rum or bourbon (optional)
• 1/3 cup crème fraîche (or sour cream), for topping
• Flaky sea salt, for finishing

Steps

1. Set six small glasses or ramekins on a tray and slide the tray into the freezer to chill.
2. In a heavy saucepan over medium heat, melt the butter with the brown sugar and water. Bring to a boil and let it bubble hard, undisturbed, for 4–5 minutes until it smells toasty and darkens slightly — this caramelization is the whole personality of the dish.
3. Meanwhile, whisk the cornstarch, sea salt, and 1/2 cup of the milk in a bowl until perfectly smooth, then whisk in the egg yolks.
4. Carefully pour the remaining 1 3/4 cups milk and the cream into the hot sugar (it will sputter and seize — keep whisking over medium heat until the caramel dissolves back into the liquid).
5. Temper: ladle about a cup of the hot caramel-cream into the yolk mixture while whisking, then pour it all back into the pan.
6. Cook over medium heat, whisking constantly and getting into the corners, 3–4 minutes until it thickens to a glossy pudding and one lazy bubble breaks the surface. Cook 30 seconds more to kill the starchy taste.
7. Off heat, whisk in the vanilla and rum. Strain through a fine sieve into a pitcher for a flawless texture.
8. Divide among the chilled glasses, press plastic wrap directly on the surface if you dislike skin, and chill in the freezer 12–15 minutes until set at the edges and just cool.
9. Whisk the crème fraîche loose with a fork, spoon a swoop onto each budino, and finish with flaky salt.