Enjoying an out of town guest this past weekend brought with it a desire to up my game in the kitchen, while avoiding the pitfalls of comfortable easy favorites on the dinner menu—or on the dessert tray. Friday night, that meant the upscale-stylings of butterscotch budino, with a homemade bourbon caramel sauce and homemade whipped cream. I was not quite on point with the pudding's consistency but it was a sweet delight, particularly with the right dabs of caramel sauce on the spoon and sweetened whipped cream to top it off.
"Butterscotch Budino with Caramel Sauce," by Frank Bruni of New York Times Cooking; adapted from Dahlia Narvaez of Pizzeria Mozza, Los Angeles.
"Bourbon Caramel Sauce," from Ali Ebright Martin of the Gimme Some Oven blog. [Published 31 August 2019]
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