The Sweet and Savory Dessert That Your Holiday Party Is Missing

Sur La Table's senior resident chef cooks up the perfect meal for the holidays.

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By: Alyssa Lapertosa
December 10, 2015, 2:04 PM ET
4 min read

— -- It's time once again to break out the apron, and start making that long grocery list for your holiday entertaining. ABC News' Sara Haines and Francesco Bilotto, a design and entertaining expert, stopped by Sur La Table's Kitchen on 57th Street in New York City to find some holiday cooking inspiration this season. With the help of Sur La Table's Senior Resident Chef, Joel Gamoran, they cooked up three dishes that are sure to wow your dinner guests. Take a look at this sweet and savory dessert they made called Butterscotch Budino.

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Recipe Courtesy of Sur La Table:Butterscotch Budino with Olive Oil and Sea SaltYield: 8, 6-ounce custards

3 cups heavy whipping cream,1 1/2 cups whole milk,1 large egg,3 large egg yolks,5 tablespoons cornstarch,1 cup plus 2 tablespoons dark brown sugar,2 teaspoons fine sea salt,1/2 cup water,5 tablespoons unsalted butter,2 tablespoons bourbon or rum,1/2 teaspoon vanilla bean paste,3 tablespoons best quality extra-virgin olive oil, andflaky sea salt for garnish.

Combine cream and milk in bowl and set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.

Combine brown sugar, kosher salt and 1/2 cup water in medium saucepan. Place over medium-high heat and cook until a thick dark brown caramel develops, 10 to 12 minutes. Turn off heat and whisk the cream mixture into the caramel.

Turn the heat back on to medium and simmer until the caramel melts and the mixture is smooth. Temper the eggs by whisking one cup of the hot caramel cream into the egg mixture. Whisk the tempered egg mixture into the caramel cream and bring to a simmer, whisking constantly until the custard is very thick, about 3 minutes. Remove from the heat and whisk in the butter, bourbon and vanilla. Divide custard between 8, 6-ounce ramekins. Set aside to cool to room temperature and then cover with plastic wrap and refrigerate until ready to serve, at least 2 hours or overnight.

To serve: Drizzle a small amount of olive oil over each custard, and dust with finishing salt.