Monday, September 2, 2013

I could eat this …

They had me at “... adds an intense, nutty character by caramelizing the brown sugar first.”
RESTAURANT TAKEAWAY 
Butterscotch Pudding: Creamy, Light and Nutty
Evan Sung for The New York Times 
Chocolate pudding variations abound on dessert menus — pots de crème, flan, budino — as does anything containing the formerly exotic dulce de leche. But cozy, old-fashioned butterscotch pudding still remains largely in the home cook’s domain.
A happy exception is Pizzeria Locale in Denver, where shot-glass-size portions to spoon up after your bespoke pizza are the only dessert on offer. And they are all you need: creamy and light in texture, profoundly caramelized in flavor, with a dense milk chocolate ganache blanketing the top, they are hugely satisfying for their minuscule size.
While most butterscotch pudding recipes rely simply on dark brown sugar for their flavor, Pizzeria Locale adds an intense, nutty character by caramelizing the brown sugar first. Beyond a little salt, there is no other flavor added to distract from the caramel – no vanilla, no alcohol, no spice. They are not missed.