Butterscotch and caramel pudding

I am a huge Chef’s Table fan. If you haven’t watched the amazing Netflix show yet… well we can’t be friends.

On the show is an episode with Nancy Silverton. Nancy’s restraint Pizzeria Mozza is famous in LA for many things. One of being the Butterscotch Budino. Since I live in NY and can’t try it for myself, I decided I would make it!

After extensive research and internet stalking I finally found the perfect recipe combination. I used the butterscotch recipe from an article in the LA Times about the pudding, as well as the caramel and whipped cream recipe from Smitten Kitchen. A lot of caramel recipes called for corn syrup. Since I didn’t want to use corn syrup this is why I combined two recipes to make this delicious dessert.

I hope you make this recipe because its actually amazing. I would recommend making the pudding and putting it in the refrigerator to cool before adding the caramel layer. This helps to prevent the caramel from dripping down into the pudding and makes that distinct layer you can see from the side of the glass.

Enjoy and make sure you hashtag #pixleyhilleats and #pixleyhill if you post on Instagram!

Ingredients for pudding (budino):

1 cup plus 2 Tbsp. dark brown sugar

12 tsp. Kosher salt

3 cups heavy cream

12 cups milk

1 large egg

3 large egg yolks

5 tbsp. cornstarch

5 tbsp. unsalted butter

12 tbsp. dark rum

Jacobsens flaky sea salt, for serving


Directions for budino:

Combine the heavy cream and milk and set the mixture next to the stove. In a large, heavy-bottomed pot over medium-high heat, stir the brown sugar, ½ cup water, and the salt to combine. Cook until the sugar is melted, dark brown, and smells caramelized, 10 to 12 minutes. Immediately whisk in the cream and milk mixture (the mixture will steam and the butterscotch will seize, but will become smooth again as you continue whisking). Bring the mixture to a boil, then lower the heat to medium.

In a medium bowl, whisk the egg, egg yolks, and cornstarch. Add 1 cup of the prepared butterscotch, whisking constantly. Whisk in the remaining butterscotch, then boil, 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, and divide among ten 6-ounce ramekins or serving bowls. Cover with plastic wrap and refrigerate until completely chilled, several hours or up to 3 days.

Caramel Ingredients:

  • 1/2 cup plus 2 tablespoons (125 grams) granulated sugar
  • 2 tablespoons (30 ml) water
  • 2 tablespoons (30 grams) salted or unsalted butter
  • 1/2 cup (120 ml) heavy cream
  • Flaky sea salt, to taste

Whipped Cream:

  • 1/2 cup heavy cream

Making the salted caramel:

Once the puddings are mostly cool and set, you can make the salted caramel. Combine the sugar and water in the bottom of a medium, heavy-bottomed saucepan, then turn heat on stove to medium-high and cook without stirring (but you can gently tip the pan to gauge color) until the sugar takes on an amber color, about 10 minutes. Remove pan from heat and carefully whisk butter, then cream, into the caramel (it’s going to hiss and bubble dramatically, too). If the caramel firms, you can return it to stove to gently heat it until it melts again, but I didn’t find this necessary. Add salt to taste. Let caramel cool a bit, then spoon some onto the top of each pudding and let them finish cooling.

Making the whipped cream:

To serve: Beat cream until soft peaks form. Dollop some on each pudding dish (along with salt) and devour!



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