Pizzeria Locale's Butterscotch Pudding With Chocolate Ganache

By Melissa Clark

Pizzeria Locale's Butterscotch Pudding With Chocolate Ganache
Evan Sung for The New York Times
Total Time
30 minutes plus chilling
Rating
5(342)
Comments
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While most butterscotch pudding recipes rely simply on dark brown sugar for their flavor, Pizzeria Locale in Denver 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.

If you’re pressed for time, you could skip the ganache topping, substituting grated milk chocolate bits on top or leaving the chocolate off altogether. Even the whipped cream is optional. Butterscotch pudding this good stands on its own.

Featured in: Butterscotch Pudding: Creamy, Light and Nutty

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Ingredients

Yield:8 servings

    For the Pudding

    • 3cups heavy cream
    • 1½cups milk
    • 150grams dark brown sugar (¾ cup plus 1 tablespoon)
    • 5grams fine sea salt (¾ teaspoon)
    • 4large egg yolks
    • 1large egg
    • 12grams cornstarch (1 tablespoon plus 1 teaspoon)
    • 4½tablespoons unsalted butter

    For the Ganache

    • ¼cup heavy cream
    • 70grams chopped milk chocolate (2½ ounces)
    • Whipped cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

566 calories; 49 grams fat; 30 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 7 grams protein; 289 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.

  2. Step 2

    In a medium pot, bring brown sugar, ⅓ cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.

  3. Step 3

    Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.

  4. Step 4

    In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don’t curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It’s O.K. if the mixture comes to a simmer.

  5. Step 5

    Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.

  6. Step 6

    Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.

  7. Step 7

    Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.

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Ratings

5 out of 5
342 user ratings
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Comments

Will

This was a pretty terrible recipe. It just tasted like butter and scalded milk. Most other butterscotch recipes call for the ratio of 3 cups of milk/cream to 1 cup (or just shy of) sugar. This one has 5 cups of milk/cream. I was also surprised there was no vanilla to help it out. I feel bad I'm wasting so much by making a large batch, but this is definitely NOT a recipe I'd make again. I'll look closer at the ingredients ratio before I grab one by the picture.

J Scrapple

I found that, in the proportions given, the butterscotch flavor was non-existent. I made a second batch of the caramel and added about half of that. Improved. Next time, I will try with two full batches of the caramel and a little more corn starch.

NLC

major hit at our dinner party last evening. used crumbled english toffee instead of the ganache with whipped cream. excellent!

Perfect with patience

I’m one of probably few that ate this at the restaurant it hails from, screen saved the recipe when it was originally in the NYT (before the cooking app!) & now reference it here. This is 100% worth the investment & patience to get each step right. The app missed a few of those: aka, whipping the butter in at the end off-heat. I set aside an hour+ to do this, plus double chill time for the budino & ganache. They need to be in SMALL glasses to set (also sooooo rich).

Love this recipe

I added 3/4 Tablespoon molasses to my light brown sugar to make it dark brown sugar.

Sandy

I had spectacular success with this recipe! And take heart: I've very rarely attempted pudding, though I admit to being a well-seasoned home cook. I found Jellie Bean's comments very helpful. Accordingly, I had everything prepped beforehand, so I could follow the recipe's strict timing. I also advise that you never stop whisking once you begin combining mixtures--and don't leave the finished pudding on the burner for even a couple of seconds once you've turned off the heat--strain it right away.

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