Butterscotch Budino Kit for 4
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Not eligible for shipping to CanadaOne of the most iconic Los Angeles desserts, the Butterscotch Budino is the perfect end to any meal! Rich butterscotch pudding is topped with warm caramel sauce creme fraiche topping and a touch of flaky sea salt!
Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA. Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors, including the 2014 James Beard Award for Outstanding Chef.
This package serves 4-6 people and includes everything you need to make Butterscotch Budino
- 1 container Butterscotch Pudding (each 20 oz.)
- Caramel Sauce (2 oz.)
- Creme Fraiche (2 oz.)
- Maldon Salt (1 Tbsp.)
- Cookies not included
- This package ships frozen with dry ice
- Dry Ice may dissipate in transit, product may thaw
- May be kept refrigerated for up to 3 days and frozen for up to 1 week
To Serve
- Defrost pudding overnight in refrigerator.
- Scoop pudding into glasses or consume directly from container.
- Bring water to a boil in saucepan and warm bag of caramel in the water until pourable, 30 seconds to 1 minute.
- Pour the caramel on top of the pudding.
- Top with Maldon salt and dollops of creme fraiche.
- Serve and enjoy!
- Pudding – Egg, Cream, Milk, Butter, Scotch Whiskey, Corn Starch, Brown Sugar, Salt, Water
- Caramel Sauce – Butter, Cream, Sugar, Water, Vanilla Bean
- Creme Fraiche – Creme Fraiche, Cream
- Alcohol evaporates during cooking
LA’s Trailblazing James Beard Award-Winning Osteria Mozza at Home
LA’s Trailblazing James Beard Award-Winning Osteria Mozza at Home
Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA.
Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors. Early in her career, she was named Food & Wine Magazine’s “Best New Chef,” she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine Magazines, she’s authored 8 cookbooks, was featured on Netflix’s “Chef’s Table,” and was honored with the the 2014 James Beard Award for Outstanding Chef. And now, from stromboli to eggplant parmigiana to meatballs, Nancy Silverton’s greatest hits are shipping nationwide!
