Pizzeria Locale's Butterscotch Pudding With Chocolate Ganache Recipe (2024)

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.

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.

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

I made this as written, too. the custard did get grainy. Straining it through a mesh sieve did not help. I took an immersion blender to it, which did.

Besides being spectacularly good, the pudding HAS to be done beforehand, simplifying the after-dinner rush. I chilled, ganached, and served the pudding in old-fashioned glasses - good size for six portions. Followed the recipe exactly, but am wondering about a layer of chocolate wafer crumbs to add some crunch; the toffee mentioned below would provide same.

This recipe is not easy, I think I cried at some point making it the second time, but it is fabulously delicious! I've made it twice now and the second time around was as stressful as the first but well worth the effort! Per the previous comments, mine did not turn out grainy. I made sure to whisk constantly through each step. Ganache and whipped cream should not be skipped.

I halved the recipe and it didn't set well. Also, a bit grainy (the cornstarch?). But...the flavor was amazing. I didn't do the ganache. If I try this again, I'll try it with the ganache and probably the whole recipe!

Heat milk and sugar at the same time for time saving and so the milk mixture is actually at a simmer when putting the two together. The sugar won’t seize at all in that case.Similarly, have your egg mixture ready to go for when you’re ready for it. I had everything set up and just used a second pair of hands to ladle in the hot mixture while I whisked. Worked beautifully. Don’t skip the straining, it removes the milk skin that formed from the initial heating process.

We loved this recipe. It's a super creamy pudding and the butterscotch flavor is just right - not too overwhelming and not too sweet. The chocolate ganache is worth the extra step - don't skip it.

As others have noted, this pudding did not set as firmly as I expected. I poured it into 4 thin, tall containers in the morning, 3 of which were consumed that evening when they were still kind of liquidy. The 4th stayed in the fridge until the next evening, by which time it had set a little more solidly than the first 3. The flavor of the pudding was outstanding, and I did not find it grainy. I grated a little chocolate on top and served with piroulines.

Almost nothing that I did for this recipe went according to plan. The egg scrambed (very slightly) when I added it to the hot mixture on the stove. My ganache also split (got too hot). Everything still tasted good, though the butterscotch wasn't super strong in the pudding, which is surprising given how much sugar is in there. I'll be sticking with my trusted pudding recipe.

Loved the flavor, rich creamy, not too butterscotch. USE BIG POTS! When I added the cream to the hot butterscotch, it bubbled & overflowed even tho I added slowly. Second time used 6-quart pot. No grainy texture others mention; I used fine strainer. Like others, mine didn't set firmly. I measured corn starch by weight. Found salt when weighed was way more than 3/4 tsp so cut down to 1 tsp, but I think recipe could've used more to get that salted-caramel flavor, 1 1/4 to 1/2 tsp. Big hit!

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.

Made this 2x now, definitely needs a full cup (not 3/4) cup sugar, to get to peak butterscotch notes. And drive the caramelization right up to the limit. Otherwise garnish with whatever, the sky is the limit. Delicious!

Need to double the amount of butterscotch to make it taste like butterscotch

I should have halved this recipe for my family of 3, as it does indeed make 6-8 generous portions depending on the cups you use. I had coconut sugar, which may be why the flavour was more mild. The texture was silky smooth, but looser than I was hoping, even the next day (we have leftovers for days). It’s obviously extremely rich with all the whipping cream, egg yolks and butter and a requires decent amount of effort and technique, so in my opinion, the result isn’t worth the calories or dishes.

Way too much milk/cream - butterscotch flavour is almost entirely lost. Smitten Kitchen’s Luxe Butterscotch Pudding is far better - uses 1 c milk, 1 c cream with similar amounts of sugar and eggs. And it works perfectly every time (even when I scrambled the eggs!)

Tonight, I cooked this pudding. With only two cups heavy cream, I had to downsize the recipe by 1/3. Other than that, I followed the recipe to a T. The pudding came out silky smooth, with a subtle butterscotch flavor. A bit sweet, but overall, utterly good, and not too hard to make, as far as puddings go.

5 stars - double the caramel (or 1.5x caramel at least); used 46% semi-sweet chocolate chips, a nice complement to the now very sweet pudding. If using wide mouthed serving dishes, would make 1.5x the ganache recipe. Salted ganache would also pair well. Whipped cream and toffee bits optional, but delicious.To save on sanity and time, prep steps 1, 2, & 4 before turning on the stove. Do Steps 1& 2 simultaneously (turn heat off in step 1 if too hot). Make ganache in microwave on low power.

did not taste like butterscotch - major disappointment to the recipient who requested it

This recipe was developed for a restaurant that likely batch produces this, meaning the recipe multiplies out nicely for larger dinner parties. Recipes like this should not attempted to be divided for optimal results. That being said, I’ve made this recipe with exactness several times and continuously have a copycat-level result. I’ve practically given my money to PL over the years for this sweet treat. Now, I make it in bulk for my friends and family.

Parents LOVED the recipe. Not overly butterscotch flavor but paired beautifully with the creamy texture. Great for large gatherings and can be made on advance. Will be making again!

I doubled the caramel and the flavor was perfect - my daughter said it tasted like a hug. I halved the butter as the recipe was so rich - it was perfect. I think if you really mix the cornstarch with room temperature yolks and whole egg and cook the final mixture for 6 or 7 minutes it will be very smooth and will set more firmly and quickly.

i watched a youtube video that mentioned making your own brown sugar by adding molasses to granulated white sugar. Could this be helpful with this recipe or would it spell disaster for some reason?

Halved the recipe. Too salty (I think that was my scale's fault as 2.5 grams is very small to measure). My fiance only ate the ganache on top and said he wished it was half ganache half pudding. Neither of us thought it tasted particularly butterscotch-y. My egg scrambled a little but was fine as the sieve caught most bits. Used almost double the amount of cornstarch, and was still barely thick enough. Pretty quick to make, but lots of dishes and utensils to wash and was kinda stressful overall.

Made this on Sunday. I had leftover honey cake so decided to make a trifle. Added sliced bananas and walnuts. I wasn’t sure how it would turn out but it’s delicious! Didn’t make the ganache but can see how that would work. It didn’t setup completely but it worked for this.

This is the best butterscotch pudding I have ever tasted. The flavor is amazing, strong enough and very rich.,The first time I made it, it was a runny, but it was mostly my fault. From making the fantastic dark chocolate pudding recipe on this site, I know what consistency it should have been, and I didn’t wait long enough. (I went by time more than feel) It had a great texture after straining. I’m making it again tonight, and will adjust to make sure it reaches the correct consistency.