Butterscotch Budino with Caramel Sauce and Rosemary-Pine Nut Cookies Recipe | James Beard Foundation
Butterscotch Budino with caramel sauce and rosemary-pine nut cookies. A velvety dessert that will impress your guests! Recipe by Nancy Silverton.
Ingredients
- 1 cup plus 2 tablespoons dark brown sugar
- 1/2 cup water
- 1 1/2 teaspoons kosher salt
- 3 cups heavy cream
- 1 1/2 cups milk
- 1 egg
- 3 egg yolks
- 5 tablespoons cornstarch
- 5 tablespoons butter
- 1 1/2 tablespoons dark rum
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