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Mar 19, 2008 12:17 PM

Mozza's Butterscotch Budino recipe online!

Hidden in the LA times "online" recipes this week.

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  1. Can someone explain the uniqueness of this dessert? I went to Mozza and shared this dessert w/ two other people. The two others loved it while I was indifferent. I would've been just as happy with the pistachio ice cream. =)

    4 Replies
    1. re: mstinawu

      I can't explain it, but I love it. One of those things I always make people order when they go to Mozza for the first time.

      1. re: mstinawu

        I love two things about this dessert -- First it's the liquid caramel with sea salt on the top -- the salt takes the butterscotch to a higher level of delicious, second is the creamy pudding, and the combination of both, in a spoonful, is heaven.

        I'm wondering if in sharing, you didnt' really get much of the top. It's possible that it just wasn't your thing -- but I can see how just eating a spoonful of the pudding, sans salt and caramel, one might not think it was such a stellar dessert.

        1. re: debra

          I actually think it tastes better without Mozza's toppings - somehow, the caramel and whipped topping actually seemed to cut the richness for me. The sea salt is key, though. When I made it for the Bay Area Chowdown last year, I topped it with a pine nut brittle and big crystals of Maldon sea salt. A friend of mine tried topping it with bacon brittle for a pig-themed dinner and reported success as well.

          The NYTimes published the recipe a while back, and I've made it several times since. Here are my testing notes:

          1. re: daveena

            I forgot about the whipped topping -- I usually push that aside, it doesn't add anything to this dessert INHO. Thanks for pointing me to your PNbrittle, that sounds fantastic, I'll have to give that a try on it's own.

      2. 41 grams of fat in one serving! No wonder it is so good