Butterscotch pudding: check out today's NY Times
 

(I'm afraid I don't have the recipe with me right now.)

It includes hard butterscotch candies, gelatin, & heavy cream.

What caught my eye was what they suggested you swirl into it for decoration -
caramel with a touch of curry!

Lenona.

Butterscotch pudding: check out today's NY Times
 

On 2004-02-18, Lenona321 > wrote:
> (I'm afraid I don't have the recipe with me right now.)
>
> It includes hard butterscotch candies, gelatin, & heavy cream.
>
> What caught my eye was what they suggested you swirl into it for decoration -
> caramel with a touch of curry!

Why don't you go get the recipe and post it for us. I have no desire to add
my email address to the NYTimes mailing list.

nb

Butterscotch pudding: check out today's NY Times
 

"Lenona321" > wrote in message
...
> (I'm afraid I don't have the recipe with me right now.)
>
> It includes hard butterscotch candies, gelatin, & heavy cream.
>
> What caught my eye was what they suggested you swirl into it for
decoration -
> caramel with a touch of curry!
>
> Lenona.

If someone could post the recipe, it would be much appreciated. I couldn't
find it on the NY Times website.

Butterscotch pudding: check out today's NY Times
 

"KAR" > wrote in message
ink.net...
>
> "Lenona321" > wrote in message
> ...
> > (I'm afraid I don't have the recipe with me right now.)
> >
> > It includes hard butterscotch candies, gelatin, & heavy cream.
> >
> > What caught my eye was what they suggested you swirl into it for
> decoration -
> > caramel with a touch of curry!
> >
> > Lenona.
>
> If someone could post the recipe, it would be much appreciated. I couldn't
> find it on the NY Times website.
>

I don't usually post replies to myself, but found the recipe in the Food
Stuff Column of today's NY Times, "The Wasabi Leaf Leaves the Fire
Underground"

Here it is:

Butterscotch Pudding (Reservations Required)

Like macaroni and cheese, butterscotch pudding has gone from homey comfort
food to the big time on dessert menus. At Patroon, it is swirled with crème
fraîche in a parfait glass. The Four Seasons restaurant unmolds it like a
flan. It is classically done with whipped cream at Kitchen 82 and Kitchen
22.

At David Burke & Donatella, it is turned into a rich panna cotta layered
with curry-spiced caramel. For the panna cotta, Mr. Burke's secret
ingredient is ordinary butterscotch candies: crush 8 ounces, mix with
vanilla-bean scrapings and stir into a heavy pot with 1 3/8 cups of heavy
cream. Simmer until the candy melts. Whisk half a packet of unflavored
gelatin with 2 more cups of cream, add to the pot, remove from the heat and
stir until smooth. Strain the pudding, pour it into stemmed glasses or
ramekins and chill 6 hours, until set.