Creamy and delicious, this Italian butterscotch pudding may look simple, but chef Gio Osso’s recipe elevates the dessert to new levels. At Virtu Honest Craft the chef dishes out the treat, and now, you can make it at home. This recipe serves 10, but you can easily half it for less, or let it settle in whatever size ramekins, cute glasses, or even tea cups and custom size each portion.
Recipe: Butterscotch Budino From Virtu Honest Craft
Italian dessert, right at home.
Linnea Covington Linnea Covington Recipe By:
Gio Osso
Published on October 23, 2026 • 8:00 AM MDT
Recipe By
Gio Osso
Servings
10
Level
Intermediate
Total Time
35 (plus 24 hour chill time)
Prep Time
15
Cook Time
20
3 lbs
frozen shredded hash brown potatoes
2
10-ounce cans diced tomatoes and green chiles, such as Rotel
2
1-ounce packages taco seasoning
Recipe: Butterscotch Budino From Virtu Honest Craft
10 servings
Cook Time
20
Prep Time
15
Total Time
35 (plus 24 hour chill time)
- 1 1/2 quarts heavy cream
- 1 tablespoon Scotch
- 1 tablespoon dark brown sugar
- 1 1/3 tablespoons water
- 1 teaspoon salt
- 5 egg yolks
- 1/3 teaspoon vanilla paste
- 1 2/3 cups butterscotch chips
Directions
- Fill a medium bowl with ice water. Set a chinois in another medium bowl, set the bowl in the ice water bath bowl.
- In a skillet, combine 2.5 tablespoons cream with the scotch, brown sugar, water, salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
- Put the yolks in a medium bowl.
- In a heavy saucepan bring the remaining cream to a simmer with the vanilla paste. Remove from the heat.
- Add the butterscotch chips to the hot cream and let stand until melted. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick. Do not let boil.
- Strain the pudding into the bowl in the ice bath and stir in the scotch mixture.
- Pour the pudding into serving vessels and refrigerate overnight. Then serve and enjoy!
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