Friday, January 29, 2010

No one came over for pudding, so I ate it all myself.


That's a lie. I haven't eaten it all yet. I still have 4 ramekins in the fridge. This recipe for butterscotch budino (Italian for "pudding") was too much work, and very worth it. Assembled, from bottom to top, one ends up with butterscotch pudding, caramel sauce, Maldon sea salt, and cream whipped with crème fraiche.

Butterscotch Pudding

p.s. I only have 4 ramekins, so I put the rest of the pudding in tea cups.

recipe from Great Gatherings by the Macy's Culinary Council, via Ruth Reichl.

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