We had a special treat of a dessert after the Brunswick stew gathering last Saturday night. I tried my hand at butterscotch budino, with a luscious caramel sauce and fresh sweetened whipped cream. These were decadent glasses of goodness, perhaps a bit overwhelming, but I persevered through to the moments of deeply sated regret.
"Butterscotch Budino with Caramel Sauce," by Frank Bruni of New York Times Cooking; adapted from Dahlia Narvaez of Pizzeria Mozza, Los Angeles.
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