How to Make Dulce de Leche

How to Make Dulce de Leche

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Dulce de Leche
My translation, caramelized heavenly milk
Actual translation, candy made from milk
Universal translation, damn that’s good!

What is Dulce de Leche?

For those of you who are new to dulce de leche, it is probably easiest to think of it as sweetened caramelized milk. It is made by reducing milk and sugar over low heat. It takes about an hour and a half to two hours to make, but like homemade caramel, it’s worth the work.

The exact origins of this sweet treat are a debate. Most believe that dulce de leche originated in Argentina. However, this is a continuous point and many Latin American countries claim to create this luscious sauce. Me, I say I don’t care who created it. I am just glad they did. So on behalf of American dulce de leche lovers, thank you, whoever you are (or were).

As much as I love it, I am embarrassed to admit that I did not discover dulce de leche until 2012. To be fair, I have been narrow in my dessert options until the last decade. However, I was getting married that summer and we wanted to offer two different types of desserts. We were eating at one of my favorite Denver restaurants, Tony P’s, and that is where I was introduced to dulce de leche. Tony’s cake introduced me to a whole new world of flavor. (Thank you, Tony!)

Dulce de Leche Coffee Cake and Coffee

What is the Difference Between Dulce de Leche, Caramel and Butterscotch?

The truth is dulce de leche, caramel, and butterscotch are all very smilier and yet still very different. It took me some time before I could tell the difference between the three. Here is how I think of the differences…

Dulce de leche is made from slowly cooking milk and sugar together at a low temperature. The caramel color comes from the browning of the milk. Some recipes, including mine, use baking soda. By adding baking soda the cooking process is sped up (but note it still takes a long time to make).

Caramel is made from cooking granulated sugar at a high temperature. As the sugar melts, it caramelizes. To achieve caramelization, the temperature must reach between 240 – 245 degrees.

Butterscotch is made from cooking brown sugar with butter, also at a high temperature. Butterscotch has a sweeter flavor than caramel. It is also softer than caramel.

Easiest way to think of it…

  • Dulce de Leche = Milk +Sugar
  • Caramel = Sugar
  • Butterscotch = Brown Sugar + Butter

Dulce de Leche Pour

What Can I Use it With?

I use dulce de leche where caramel is often used. In fact, I created this batch to use in a coffee cake recipe I am developing. There is enough leftover that I will also be using to make cinnamon rolls. Aka, there will be lots of dulce de leche recipes coming your way! Here are a few other places I think you will enjoy it.

Use as a topping on

  • Budino
  • Sundae’s
  • Ice cream
  • Doughnuts
  • Cheesecakes
  • Brownies/blondies
  • Waffles
  • Pancakes

Use as a filling with

  • Cookies
  • Macaron’s
  • Cakes
  • Crapes
  • Swiss roll cake
  • Trifle
  • Tarts
  • Chocolate

Use as a dip/mix with

  • Apples
  • Popcorn
  • Strawberries
  • Banana
  • Marshmallow
  • Pretzels
  • Coffee
  • Granola
Dulce de Leche across dough

How do I make It?

There are two common ways to make dulce de leche. One is the traditional Argentinian way and the other is using condensed milk. For this recipe, I am going to focus on the traditional Argentinian way. It is a slow process, but to be honest, I like the slow process. While the milk is caramelizing there is time to do other things in the kitchen. Just make sure you stay close towards the end so that you can stir the milk often.

What you'll need
1 Cinnamon Stick
(1 cup)
Baking Soda
(1/4 teaspoon)
Dark Corn Syrup
(1 tablespoon)
Whole Milk
(4 cups)
Add milk, sugar, dark corn syrup, cinnamon stick. Stir.
Bring to a boil and then add baking soda.
Reduce heat and simmer for 1-2 hours, stirring periodically.
Stir more towards the end to avoid burning. Quantity should reduce to 1 cup
Cool for an hour. The end result is thicker and darker.
Use it as a topping, on desserts or with sweets. Can be stored up to one month in the refrigerator.
For written instructions visit Life on Westerly Creek
Check out my other content @lifeonwesterlycreek on Jumprope.
Dulce de Leche Jar and Spoon

Dulce de Leche Recipe

Dulce de Leche is sweetened caramelized milk that is perfect with coffee, cakes, crepes, macarons, ice cream, and a million other things.
5 from 1 vote
Prep Time 2 mins
Cook Time 2 hrs
Course Breakfast, Dessert, Sauces
Cuisine argentinian, hispanic, Latin American


  • Heavy saucepan



  • In a heavy saucepan over medium heat add milk, sugar, dark corn syrup, and cinnamon stick and stir.
  • Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine.
  • Reduce the heat to low and cook uncovered at a low simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture.
  • Continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
    **About an hour into the process, stir more often to prevent the milk from burning.
  • Remove from heat and transfer to a bowl to cool.
  • Store in the refrigerator in a sealed container for up to a month.


Dulce de Leche by lifeonwesterlycreek on Jumprope.
Keyword Caramel, Dulce de Leche
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Baked Oatmeal Bars with Banana’s and Nutella

Baked Oatmeal Bars with Banana’s and Nutella

Baked oatmeal bars with banana and Nutella is so easy to make, it just takes ingredients
you probably already have one bowl and 25 minutes in the oven.
After that, you can enjoy oatmeal bars all week. How is that for easy meal planning?

If you’re new to baked oatmeal it is just another way of cooking this amazing grain. Similar to overnight oats, the flavors are completely customizable to your personal preference. For this recipe, I used two of my favorites, bananas, and Nutella. However, if yore not a fan of Nutella, no problem, just swap it out for peanut butter. If your not in the mood for bananas, no problem. Just swamp 1/2 cup of applesauce for each banana. If you like nuts, go ahead and add them. The combinations are endless.

The best part about baked oatmeal, it can prepared the day before and can stored for up to a week in the refrigerator. So the next day when you wake up, a healthy oatmeal breakfast is ready to go and you do not have to wait! It’s also a great breakfast option for meal planning. It can easily be made on your meal prep day and eaten all week. I don’t know if it gets any better than a week’s worth of healthy breakfasts for less than ten minutes of work.

Let’s Get Started Making Baked Oatmeal Bars

First you will want to gather your ingredients. The best thing, most of these you probably already have in your home.

Ingredients for Baked Oatmeal Bars with Banana’s and Nutella

  • Nutella (1/2 cup)
  • Banana’s (2 mashed/2 for toppings)
  • Whole or Quick Oats (2.5 cups)
  • Brown Sugar (1/4 cup)
  • Milk (1/2 cup)
  • Vanilla (1 tsp)
  • Egg (1)
  • Baking Powder (1 tsp)
  • Salt (1 tsp)
  • Cinnamon (1/2 tsp)

Mixing Oatmeal with Banana’s and Nutella

To mix the ingredients start with the banana. In the pictures below I used my mixer, however for this recipe a mixer is not necessary. Here are the two different ways you can mash bananas.

  • To mash the banana’s in the mixer, turn the mixer onto a low to medium speed with the beater attachment for 1 – 2 minutes.
  • To mash with your hands, make sure the bananas are very ripe and squish between your fingers until you reach a smooth consistency.

Once the bananas have been mashed, mix in the rest of the ingredients either using your mixer or by hand with a spatula. After the ingredients are thoroughly mixed, pour them into a parchment-lined baking dish. The pour will be thick (see below). Once poured, bake at 350 degrees for 25 – 28 minutes.

Once baked, removed the oatmeal from the oven and allow it to cool for 30 minutes. Then place in the refrigerator for one-two hours. This will allow the oatmeal to become firm and easier to cut.

Because I prefer to bake oatmeal the day before, I leave this dish in the refrigerator overnight. Before eating top as desired with banana, strawberries, apples, peaches warmed Nutella, etc. (The strawberries I used below are dried.) Get creative here and have fun coming up with different toppings!

Baked Oatmeal - up close
Baked Oatmeal with Nutella and Banana’s

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Great British Baking Show Bake
Season 1, Episode 4, Showstopper – Puddings

Hear me out, I know this is a pudding challenge. However, in this episode, the bakers could make a crumble, bread, or suet. Suet was totally out of the question, I would not make something out of animal fat. Bread always sounds good, but I have made a lot of that lately and wanted to bake something else. So that left me with crumble. I know I did take some liberties with the interpenetration of a crumble becoming baked oatmeal. But in all fairness, crumbles are made out of oats and this is a personal challenge. So I took the extra liberties and went with it.

On the upside, now that I am down with puddings I can move on to pastry! I have never made pastry before and I am very excited to try my first “rough puff”. So next up, mushroom and thyme pot pie! Even better, I don’t have to think about a pudding until season 3, episode 6.

Count: 11 down, 267 to go!

Festive Dark Chocolate Bark with Strawberries and Almonds
This festive holiday dark chocolate bark with strawberries and almonds is the perfect blend of rich, sweet and salty.
Check out this recipe
Dark Chocolate and Strawberry Bark

Baked Oatmeal - four bars in rows of two

Baked Oatmeal with Banana and Nutella

Baked oatmeal with banana and Nutella is so easy to make, it just takes ingredients you probably already have, one bowl, and 25 minutes the oven. After that, you can enjoy oatmeal bars all week. How is that for easy meal planning?
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Refrigerator time 2 hrs
Course Breakfast
Cuisine American



  • Preheat oven to 325 degrees
  • Take two bananas and mash them.
  • Add all other ingredients to the mashed bananas and mix well.
  • Line a 9×12 baking dish with parchment paper
  • Place dish in the heated oven for 25 – 28 minutes.
  • Allow the oatmeal to cool and then place it in the refrigerator for two hours before cutting.
  • Cut and top with the remaining bananas and/or other desired toppings.


Baked oatmeal with bananas and Nutella is very easy to make.  I used a mixer, however, you can easily mix the ingredients by hand.  There is no fancy equipment necessary.
The baking time is based on using a 9×12 baking dish.  The baking time could vary depending on the size of your baking dish.  This size produced bars that were about 1.25 inches thick
Keyword Baked Oatmeal, Banana, Nutella, Oatmeal, Oats
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Festive Dark Chocolate Bark with Strawberries and Almonds

Festive Dark Chocolate Bark with Strawberries and Almonds

This festive holiday dark chocolate bark with strawberries
and almonds is the perfect blend of rich, sweet and salty.

This bark makes the perfect gift, that is if you can stop yourself from eating it all before you gift it. Spoiler, I ate at least half of my batch, it’s that good!

The nice thing about bark is you only need a microwave and it takes less than 10 minutes to make. Bark is always a crowd pleaser. In addition it is very versatile. You can create it gazillions of different ways and it always (ok, almost always) tastes great.

For this bark, use the ingredients you like and substitute or remove the ones you do not like. I choose freeze dried strawberries. However I did spend a long time trying to decide between strawberries, raspberries or strawberry/banana combo. I honestly think any of them would taste great.

The Chocolate Matters

Let’s start with the foundation, chocolate. Your chocolate bark will only taste as good as the quality of the chocolate you use. There are lots of options and it’s easy to go broke trying to find the right chocolate. For me, my go to is the Ghirardelli melting wafers. A few of my favorite things about these melting wafers are:

  1. The chocolate melts into a perfect smooth texture.
  2. The final product is shiny, without having to temper (but not perfect tempered shiny).
  3. The chocolates (white, milk and dark) are all very sweet.
  4. They are affordable and always in stock at the store or in bulk at Sam’s Club

Oh yeah, and they always taste GREAT!

Melting the Chocolate

There are two ways to melt the chocolate, in the microwave or in a double boiler. Chocolate melt’s at a very low temperature (100 degrees) and it easy to burn. Here is how to melt chocolate without burning it.


  1. Use a microwave safe dish.
  2. Reduce the power to 50% throughout the process.
  3. Microwave for 45 seconds than stir.
  4. Microwave in 20 – 30 second intervals string between each interval.
  5. If a small amount of chocolate remains un-melted, stir and allow to stand. Use caution not to over microwave, chocolate burns easily.

Double Boiler

  1. Fill the bottom of the double boiler with water.
  2. Use low heat to bring the water to a simmer.
  3. Place your bowl over the simmering water.
  4. Place the wafers in the top bowl and allow time to melt.
  5. Remove from heat when 80% – 90% of the wafers are melted and stir.

Preparing the Strawberries and Almonds.

There are two ways to prepare the strawberries and almonds.

  • Strawberries – you can break them into smaller pieces using your hands or in a food processor. I used the food processor, but I will find any excuse to use my mini processor.
  • Almonds – you can buy sliced almonds and break them into smaller pieces using your hands or if you have full sized almonds use the food processor to chop the almonds into smaller pieces.

Additional Toppings for Chocolate Bark

While making this, I decided to add sea salt and chocolate chips at the last minute. The sea salt was the perfect addition, just be carful not measure it out before spreading it across the bark (aka, do as I say and not as I did). The chocolate chips were a fun addition, but did not add a lot to the flavor. This is why I wrote them as optional in the recipe below.

Making Dark Chocolate Bark with Strawberries – Visual Steps

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Dark Chocolate and Strawberry Bark

Festive Dark Chocolate Bark with Strawberries and Almonds

This festive holiday dark chocolate bark with strawberries and almonds is the perfect blend of rich, sweet and salty.
No ratings yet
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 8


  • 10 oz dark chocolate
  • .5 oz freeze dried strawberries
  • 2 oz almonds
  • 1 tsp sea salt
  • chocolate chips (optional)


  • Break the strawberries and almonds into smaller pieces using your hands, knife or food processor.
  • Line a baking sheet with parchment paper.
  • Melt the chocolate in the microwave or the double boiler:
    * If you use the microwave reduce the power level to 50%. Microwave the chocolate in 30 second bursts to avoid burning.
    * If you use the double boiler, have the water in the bottom boiler simmering (not boiling).
  • Spread the chocolate evenly across the parchment paper.
  • Evenly spread the strawberries, almonds, and sea salt. As an option, sprinkle with chocolate chips on top.
  • Allow chocolate to rest for 30 minutes to harden. Than using your hands, break the bark into smaller pieces.
Keyword Bark, Chocolate Bark, Dark Chocolate and Strawberry Bark, Dark Chocolate Bark
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How to Make the Best Sea Salt Caramels

How to Make the Best Sea Salt Caramels

Making sea salt caramels is easier than you think! These caramels are a combination of smooth and sweet. The sea salt adds a level of perfection that will have you immediately reaching for another one.

I have to admit, the first time I made sea salt caramel I was afraid. I knew that caramel had to be precise, made at a high temperature, and can easily go wrong. While all that is true, it’s not nearly as hard as I thought it would be. In fact, it’s actually very easy to make and very affordable (bonus). The trick is to read the recipe through a few times, have everything measured out and add the butter/cream combination in very small batches.

What Exactly is Caramel?

Caramel is really just sugar (or sugars), butter, and cream. The process of caramelization happens when sugar is heated to 340 Â°F. As the sugar heats, the molecules break down and re-form into caramel.

Caramel is incredibly versatile. it can stand on its own as a candy, it is used as a topping or a filling. Different variations of caramel include sauce, toffee,  nougat, praline, flan, creme brule, 

What are the “Tricks” to Making Caramel?

Caramel is very easy to make, but there are a few steps that will help ensure a successful batch.

  • Always read the recipe through twice.
    Making caramel requires working at high temperatures. It helps to be well aware of all the steps prior to starting.

  • Measure all your ingredients prior to starting.
    This is always good practice whenever baking. Especially true when making caramels because certain steps have to be taken at precise temperatures.

  • Add the sugar slowly to the center of the pot.
    This step is necessary to avoid crystallization. (Crystallization is where the sugar clumps and the result is a gritty caramel) Once the sugar is added, use your whisk and move the sugar just enough to moisten it. In this step be careful to avoid splashing sugar on the side of the pot. This can also cause crystallization.

  • Once the sugar starts to boil, cover the pot with a lid for one full minute.
    This step traps the steam and helps to stop any crystallization that has formed on the side of the pot.

  • Use a candy thermometer.
    You can make caramel without a thermometer, but using the thermometer helps to get a great result every time.
    – The temperature should be between 240 and 245 degrees.
    – 240 degrees the caramels are very soft and chewy.
    – 245 degrees the caramels are much firmer.
    – 250 degrees is closer to a hardball stage (hard candy.)

  • Add the cream and butter in small batches.
    When you add the cream and butter, the sugar mixture will react violently to the temperature change by bubbling intensely. By adding the cream and butter in small batches, you avoid the risk of the caramel bubbling over the pot, which would be very dangerous.

  • Clean up is easier than you might think.
    One of the reasons I avoided making caramel is I did not want to clean up the mess. However, all you have to do is fill the pan with water and the utensils used (candy thermometer, whisks, etc.) and bring to a boil. Then pour the water out and wipe clean. It’s that easy!

Stages of Caramelization

How Long Can I Store Sea Salt Caramels?

Once you are done making your caramel’s, they can last for one month refrigerated in an air tight container.

How do I Ship Sea Salt Caramels?

Caramel, like chocolate, can melt when shipped. However, it is possible to ship caramels. To this, cook the caramels to 245 degrees. Wrap each caramel individually in wax paper. Place the caramel’s in an airtight plastic container. It is not necessary to pack a cooler in the colder months.

In the warmer months, you will want to keep your caramel cold to avoid melting. To do this, place dry ice or frozen gel packs, inside an airtight plastic container. Place the corrugated box containing the candy on top and cover the container with its lid. Wrap the outside in cling wrap. If you used dry ice, mark “Contains Dry Ice” on the box.

The FDA also recommends shipping food items overnight so they arrive at a temperature at which they are safe to eat (but we never do in the winter).

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Sea Salt Caramels

Sea Salt Caramels

Making sea salt caramels is so easy! These caramels are a combination of smooth and sweet. The Sea salt makes these caramels perfect and you will want more!
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Servings 40 Caramels


  • Whisk
  • Candy Thermometer
  • Bread pan or small casserole dish
  • Parchment or wax paper


  • 1 tsp oil
  • 3 tbsp water
  • 1/4 cup corn syrup
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1/2 cup butter (one stick)
  • 1 tsp sea salt


  • Line a bread pan or casserole dish with parchment paper. Oil both the pan and the parchment paper. Set aside to use later.
  • Cut the butter into 6 – 10 small pieces and combine with heavy cream. Microwave for one minute until the butter is melted. Set aside to use later.
  • In a small saucepan, over medium heat, add the water and corn syrup.
  • Slowly pour the sugar into the middle of the pan. Use caution not to have the sugar splatter on the sides of the saucepan.
  • Using a whisk, gently mix the sugar with the water and corn syrup. The sugar only needs to be slightly wet.
  • Heat the sugars over medium heat until the mixture begins to boil. Place the lid over the sugars for one minute. This will create a moisture which will to help any sugar on the sides of the saucepan to melt down to the rest of the mixture.
  • Remove the lid and insert the candy thermometer. Allow the sugars to boil without stirring (it's hard, but don't stir), until the sugar reaches 320 degrees. This will take between 5 and 10 minutes.
  • Quickly whisk together the butter and heavy cream if they have separated.
  • SLOWLY add the butter and heavy cream mixture to the sugar 1/5 of the mixture at a time.
    Note: Adding the butter and heavy cream to the sugars will cause the mixture to bubble intensely. Take this step slowly and carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan and possible burns.
  • Once the butter and cream have been added the overall temperature will drop. Continue to cook until the caramel reaches between 240 and 245 degrees. 240 would be a softer caramel.
  • Pour the caramel into the bread pan or casserole dish. Wait fifteen minutes and dust with sea salt.
  • Allow caramel for at least 3 hours to cool.


Please read the recipe a couple of times before making sea salt caramels. 
  • Always use caution when adding the butter and heavy cream
  • Always add butter and heavy cream in small batches.
  • Adding all the butter and heavy cream at once can result in the caramel bubbling over at a very high temperature.
Keyword Caramel, Caramels, Sea Salt Caramel
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Butterscotch Budino with Salted Caramel

Butterscotch Budino with Salted Caramel

Butterscotch budino with salted caramel, is it a pudding or a custard?
There seems to be some debate about what this silky smooth Italian creation is.
What is not debatable is that budino’s are absolute perfection!

What is a Budino?

In the simplest of terms, a budino is a smooth pudding that is made with corn starch instead of gelatin. I prefer cornstarch because it provides a smooth texture whereas gelatin can be a bit chewy. Cornstarch is also vegetarian (YEA!)

If you’re new to cornstarch and gelatin they are both thickening agents. However, cornstarch thickens as it heats, whereas gelatin thickens as it cools. Gelatin is also a protein that is made from animal byproducts.

Budino History

It’s hard to find information on the history of the budino. We know its origins are Italian and budino is the Italian word for pudding. The first American reference of the budino was found in 1963 when it was served as a dinner course for the Wine and Food Society of the San Fernando Valley.

While it has been around for a while, probably centuries in Italy, it was not until 2007 that it became popular in the US. It was at this time famed chef Nancy Silverton put her signature Butterscotch Budino with Salted Caramel on the Mozza menu. I believe the salted caramel added a whole new layer of flavor that transformed the budino from ‘just a pudding’ to ‘a must have dessert’.

Since 2007, the Budino has been growing in popularity and can be found in every American city (just not every American menu).

Budino Options

For this budino I went with the classic Nancy Silverton butterscotch budino with a salted caramel top version. I also added a vanilla wafer cookie crust for some additional texture. The vanilla wafer cookie crust, and even the salted caramel top, are optional and a personal preference. Here are a few pros and cons of each:

  • Vanilla wafer cookie crust:
    Pro’s – added texture and looked great.
    Con’s – it did make the budino a little dryer.

  • Salted Caramel:
    Pro’s – Salted caramel, what else do I need to say?
    Con’s – Making caramel takes some practice and skill. If you are not ready to try making it, you can purchase it at the store. No judgment.
    Warm the caramel up just before putting it on the budino. If prepared too far in advance the caramel will harden and make it awkward to eat.

  • Flavor Options: There are many variations, here are a few ideas.
    • Butterscotch
    • Chocolate
    • Caramel
    • Apple

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Great British Baking Show Bake
Season 1, Episode 4, Signature Bake – Puddings

I honestly did not know where to start with this bake. I have always been a chocolate girl and I have never really interested in trying anything else. Further complicating the issue, I did not think pudding could be more than something sold in a plastic cup. Nothing more, nothing less.

Then my dear friend Autum suggested I try a Budino. I was like a what? She explained what a budino is, that her husband loves them and always orders one at a restaurant we both like. I did some research and learned budino’s became popular in the US through Nancy Silverton, who is someone I have a tremendous amount of admiration for.

So I took the plunge and started making budino’s. Turns out, they are truly worth the fan fair! It also turns out that pudding is so much more than a shelf-stable product sold by Bill Cosby. Mind Blown!

This challenge helped to reinforce why I am trying to bake my way through The Great British Bake Off. I am learning so much, new techniques, and expanding my pallet. (Sadly my waistline too). But along the way, I am growing so much and I am really enjoying the entire journey.

Count: 9 down, 269 to go!

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Butterscotch Budino with Salted Caramel

Butterscotch Budino with Salted Caramel

Butterscotch budino with salted caramel, is it a pudding or a custard? There seems to be some debate about what this silky smooth Italian creation is. What is not debatable is that budino's are absolute perfection!
No ratings yet
Course Dessert
Cuisine American, Italian
Servings 6 people


Vanilla Wafer Crust (optional)

  • 1.5 cup vanilla wafers
  • 5 tbsp butter (softened)
  • 2 tbsp sugar

Butterscotch Budino

  • 1 cup brown sugar
  • 2 tbsp brown sugar
  • 3 cups heavy cream
  • 1.5 cups milk
  • 1 Egg
  • 3 egg yokes
  • 5 tbsp corn starch
  • 5 tbsp butter
  • 1.5 tbsp dark rum

Caramel Sauce

  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1/2 cup sugar
  • 2 tbsp corn syrup

Whipped Cream


Vanilla Wafer Crust (optional)

  • In a food processor, grind the vanilla wafers to a fine crumb.
  • Mix well wafer crumbs with butter and sugar.
  • Press crumb into the base of the glasses you will be using for the budino.


  • Whisk the egg, egg yokes, and corn starch until smooth. Set aside.
  • Combine the heavy cream and milk and set the mixture and set aside.
  • In a large pot over medium to high heat stir the brown sugar, ½ cup water, and the salt combining all the ingredients.
  • Cook until the sugar is melted and smells caramelized, this normally takes about 10 to 12 minutes.
  • Whisk in the cream and milk mixture. Note the mixture will seize, this is normal. Keep stirring and the mixture will become smooth again. Bring the mixture to a boil and then lower the heat to medium. This is the butterscotch.
  • Add 1/2 cup of the butterscotch to the egg and corn starch mixture while whisking constantly. Once mixed, then add another 1/2 cup of the butterscotch to the egg and corn starch mixture.
    This step is necessary to increase the temperature of the eggs, without cooking or curdling the eggs.
  • Add the egg, corn starch mixture to the remaining butterscotch in the pot and then bring to a boil while whisking constantly until the custard is very thick, about 2 minutes.
  • Remove from the heat and whisk in the butter and rum.
  • Strain the custard through a fine-mesh strainer to remove any lumps.
  • Distribute budino evenly in desired cups. Refrigerate for three hours to set.

Caramel Sauce

  • Make this just prior to serving the budino.
  • In a large saucepan, combine corn syrup and 2 tablespoons of water. Add the sugar to the center of the saucepan, being careful not to have the sugar splash on the sides of the pan.
  • Cook over medium-high heat without stirring until the sugar becomes a medium amber color, about 10 – 12 minutes.
  • Remove the caramel from heat and whisk the vanilla cream into the caramel a little bit at a time. Use caution here as the mixture will begin to bubble violently.
    Continue to whisk until completely combined.
  • Allow to cool and pour on top of the budino when still slightly warm, just before serving.

Whip Cream

  • In a mixing bowl, add the heavy whipping cream, sugar, and vanilla extract. Whip using a hand blender.
  • Top the budino with whip cream before serving.


I recommend making the four items in this order:
  1. Crust
  2. Budino
  3. Whip Cream (Set aside to top after the caramel)
  4. Caramel
Assemble in the following order
  1. Crust
  2. Budino
  3. Caramel
  4. Whip Cream
Also, when making the budino and caramel have all ingredients measured prior and read through the instructions at least twice. When making caramel always use caution, it becomes very hot and it can be dangerous  The best way to protect yourself is to know the process in advance.
Keyword Budino, Budino with Salted Caramel, Butterscotch Budino, Butterscotch Budino with Salted Caramel, Dessert, Pudding
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