|½ cup (100g)||dark brown sugar|
|½ cup (113g)||heavy cream|
|4 tbsp. (56g)||Plugrà® Premium Butter, unsalted|
|1 tbsp. (21g)||light corn syrup|
|¼ tsp. (1.5g)||kosher salt|
|1 tbsp. (14g)||scotch or whiskey, optional|
|½ tsp. (3g)||vanilla extract|
|1 cup (196g)||dark brown sugar, divided|
|¼ cup (32g)||cornstarch|
|1 tsp. (6g)||kosher salt|
|3 large (51g)||egg yolks|
|1 large (50g)||egg|
|2 cups (227g)||heavy cream|
|2 cups (227g)||half and half|
|6 (84 g) tbsp.||Plugrà® Premium Butter, unsalted, cubed|
|2 tsp. (10g)||vanilla extract|
Sauce Combine all ingredients, except for the whiskey and vanilla in a medium saucepan over medium heat, cook, stirring until sugar is dissolved and the mixture comes to a boil. Decrease heat to low if the mixture boils too vigorously and cook without stirring, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat, stir in the whiskey and vanilla, and refrigerate while preparing the budino.
Budino Combine ½ cup brown sugar, cornstarch, and salt together in a medium bowl with a whisk until well blended. Add egg yolks and egg to the bowl and whisk to combine; set aside.
Bring cream, half-and-half and the remaining ½ cup brown sugar to a simmer in a medium saucepan over medium heat. Use a ladle to gradually add about 1½ cups of the cream mixture into the egg yolk mixture. Return the egg and cream mixture into the saucepan.
Whisk constantly over medium heat until the mixture comes to a boil. Continue to whisk while boiling for one to two minutes or until mixture is very thick. Turn off the heat whisk in butter. When the butter is incorporated, add vanilla, and stir to combine.
Pour the custard through a fine-mesh sieve into a medium bowl. Place a circle of buttered parchment paper directly on the surface of the custard and refrigerate for at least 3 hours or until the budino has cooled and set.
Serve chilled and top with butterscotch sauce, or the topping of your choice. Chill any leftovers and discard after 3 days.