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Butterscotch Budino – Italian Pudding – Food Wishes ctm magazine
I’m not a huge dessert guy, but I do have a soft spot for a nice pudding, and puddings don’t get any nicer than this incredible Butterscotch Budino. Speaking of soft spots, this stuff is rich, and addictive, so please enjoy in moderation.
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/280941/butterscotch-budino/
To become a Member of Food Wishes, and read Chef John’s in-depth article about Butterscotch Budino, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
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Narrative: Yak yak yak
Actual: NOM NOM NOM
Tooooooo much talking, very annoying!
Will it work with Jell-O butterscotch pudding, cream, white and dark rums? Any suggestions?
Might suggest Meyers 101 Original Dark Rum.
Bob ross is the chef john of art
Why, in all that is holy, would you ruin caramel by adding salt?! Did the hipsters start this bullshit? Also, stop ruining rhubab pie by adding strawberries! Strawberries already have thier own pie!
Budino sounds like pudding
So..if you were making butter rum you would add…tequila? I guess it another of life's mysterys. I now return you to your life, which is already in progress.
Chef John says, "Just keep stirring."
I’d imagine that if I didn’t speak any English, hearing chef John talk would be kind of a trip; especially the parts where he goes like “ohohollllll’d boca boca!”
Replacement for alcohol? I was thinking coffee
Why does it matter if the sugar is packed
I made this for my family and they loved it and wanted more.
I came here for the CAYENNE.
Just made this, what an excellent custard! Even without the caramel topping. You've outdone yourself again, chef John.
the tonal changes in his speech drive me crazy, sounds like he is orbiting something with how he starts a sentence loudly and drops off..
that moment at 7:06 when the spoon is pointing right at the viewer through the screen … and then just disappear. So painful.
CJ, I just watched your chocolate budino video, and you refused to temper your eggs "unless somebody explains why you should." You went back to tempering for butterscotch budino. Did you learn something in the interim?
Meyer’s dark rum?
Use Mexican cajeta?
Make the sauce! All of it in the stores has corn syrup from the deevil.
Actually "Budino" means "Pudding" in English. Like France – "Boudin Noir" – I'm going to make this when the weather breaks.
Does it have to have alcohol It
This is a great recipe, but it was hard to get through, every sentence this guy says is like a roller-coaster. Up and down, up and down up and down, up and down….. exc… But great recipe and thank you chef!
I think an old tapa tapa and a quick shaka shaka for each individual glass would've smoothed the mixture vs using a spoon, but hey, you are the king of how you wanna do your own thing
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I made this and it was superb.
He does know the word "enjoy" starts with an "e" and not an "i", right?
Did you mean to put dark brown sugar in recipe? It looks like you are using light brown sugar.
Mine came out with a very grainy texture. What did I do wrong?
you are so kitchen you have stainless steel tables at your house lol
Great speaking voice! Very clear.
Quick question: so I made the budinos and let them chill. I took them out after letting them sit overnight, added some carame sauce and let them set some more. When I took it back out, the caramel had seeped through the budino instead of floating on top. Is there anything I can do to prevent this in a future batch?