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Jun 12, 2013 10:38 AM

Butterscotch pudding ????

What's your favorite on the current scene ?

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    1. re: maudies5

      Calling it "pudding" really doesn't do it justice. Yes, I've tried the butterscotch budino at Pizzeria Mozza. It was very good. But the butterscotch pot de creme at Gjelina is absolutely addictive. I've shared it several times -- every time someone at the table will grab the empty cup and try to scrape another scruptuous taste from their spoon.

      1. re: ipsedixit


        I made it from the recipe (minus the cookies) awhile ago with good results -

        1. re: ipsedixit

          +1 on mozza...still have yet 2try a better one.

            1. Curious question from an east coast person -- is butterscotch pudding a current trend in LA?

              8 Replies
              1. re: Terrie H.

                I believe it officially started when a place called the The Pointe, now defunct, a tiny gourmet cafe served it in Culver City back in 07/08.

                The butterscotch pudding trend in LA started about five to six years. And it hit its zenith with Pizzeria Mozza's butterscotch budino (another term for pudding, essentially) when it opened a few years ago.

                1. re: kevin

                  I can only hope it migrates this way, because it is one of my favorite things from childhood. I don't think I've seen it on any menu in this area.

                  1. re: Terrie H.

                    It's weird that it doesn't since Batali has restaurants on both coasts. I'm surprised it hasn't appeared on the menu at Lupa.

                    By the same token, I sure do wish the Lupa tartufo would make its way out here. A cherry dipped in chocolate in a ball of hazelnut gelato dipped in chocolate covered with biscotti crumble on a pool of fudge. Absurd. The "tartufo" that pops up on the menu at the Mozzas from time to time unfortunately is not it.


                  2. re: kevin

                    Butterscotch pudding was/is on the dessert menu at JAR since it opened in 2001.

                    1. re: cujo

                      Yes, Jar has been serving it since forever, and Nancy got the idea from Jar and put it on her Mozza menu when they opened.
                      Jar's is very good, and deserving credit for all the furor on the subject thereafter.

                    2. re: kevin

                      Didn't Pizzeria Mozza open sometime in 2006, and weren't they serving butterscotch budino from day one?

                      1. My Favorite is Mozza's.... pastry chef Dahlia Narvaez, tells what makes that budino so good:
                        "It was really one of those funny things, kind of an accident. When we opened Mozza, we really wanted a gelato-influenced menu, and at the time, we had no gelato equipment. But we still had to open. So Nancy (Silverton) and I sat down and just put together a simple menu of things and flavors we loved with an Italian influence. I think people are drawn to the combination of warm caramel and Maldon sea salt, with the balance of the fresh cream on top of a creamy budino slightly spiked with good Scotch."