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Butterscotch Budino with Chocolate Shortbread
Ingredients:
Butterscotch Budino:
- 1 cup Dark brown sugar
- 1 ½ teaspoons Salt
- ½ cups Water
- 3 cups Heavy cream
- 1 ½ cups Milk
- 1 Egg
- 3 Yolks
- 1/3 cup Cornstarch
- 10 ounces Butter
Chocolate Shortbread:
- 1 pound Butter
- 1 cup Sugar
- 3 ½ cups All-purpose flour
- ½ cup Cocoa powder
- 1 teaspoon Salt
Directions:
Butterscotch Budino:- Carmelize sugar, salt and water, checking color as you go by dripping onto a plate.
- Add heavy cream and milk. Bring to a boil.
- In a separate bowl, whisk together egg, yolks and cornstarch.
- Temper into hot liquid. Remove from heat and whisk for 2 minutes.
- Whisk in butter.
- Strain mixture. Cover with plastic wrap touching pudding.
- Refrigerate. When cool, whip to lighten
- Preheat oven to 300 degrees.
- Cream butter and sugar in mixing bowl.
- In a separate bowl, mix together flour, cocoa powder and salt. Add to butter mixture.
- Chill.
- Space cookies on sheet pan.
- Bake for 20 to 25 minutes.
Equipment:
Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Sauté pan
- Whisk
- Baking Sheet