The crew that gathered back on Friday March 13th journeyed up to the third floor to watch the marvelous Midsommar movie after dinner. That's what made the dessert choice somewhat ideal that night: butterscotch budino puddings with a layer of coffee caramel and fresh-made whipped cream to top it off. I clearly didn't let the butterscotch pudding layer set up well enough before topping with the caramel but the flavors were all pretty awesome.
"Butterscotch Budino with Caramel Sauce," by Frank Bruni of New York Times Cooking; adapted from Dahlia Narvaez of Pizzeria Mozza, Los Angeles.
Coffee Caramel adapted from "Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie," by Tieghan Girard of the Half-Baked Harvest blog. [Published 29 October 2013]
No comments:
Post a Comment