If you’re not over the sweets after last week’s V-Day postings, you might check out this butterscotch pudding recipe from Chef Bradley Ogden of the Lark Creek Restaurant Group in the Bay Area.
It’s one of the recipes featured from many local chefs in the “San Francisco Chef’s Table” Cookbook, written by my friends food writer and blogger Carolyn Jung and photographer Craig Lee. As someone who likes to dine out trying new restaurants, it’s like having a big dinner with all these chefs sharing their recipes in one place.
I selected the butterscotch pudding recipe as the first to try because I’ve had a weak spot for this dessert when I first had it at a San Francisco restaurant. I’ve never tried to make it at home, but always order it when I see it on the dessert menu.
Sometimes recipes from chefs can seem intimidating, and this recipe did seem that way when I first read it. But when I actually went through the steps, it was pretty easy. First I had to find out what butterscotch chips were. I mistakenly thought I had to buy some butterscotch candy and chop them into chips, but they are actually something in the baking section and comes in packages just like chocolate chips, but butterscotch flavor.
Side note: Among food blogs, there’s a debate on whether the commercial butterscotch chips are healthy and really butterscotch. So if you’re interested, you can actually make your own chips using these home-made recipes. For convenience, I just went with the one you can find in the baking section.
The pudding turned out great, not really sweet but also not a really strong butterscotch flavor. (It actually smelled more like butterscotch than after it cooled.) Maybe if I made my own butterscotch chips it might have more of a strong butterscotch flavor?
Anyway, this is a perfect restaurant-like dessert to make for a dinner party (especially because you make it the night before so you don’t have to worry about it during the night of your dinner). I look forward to trying out the other recipes from some of my favorite restaurants and chefs. Pick up a copy of the cookbook if you haven’t already, and you can get your chef on.
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