valerie greenberg wrote:

please include tiffany's salty butterscotch pudding recipe from holiday special-----she had less than three hours to make it!

posted on December 6, 2007 at 10:49 PM

Ann Dedman Neal wrote:

This can't possibly be the recipe from the holiday special as it would take much too much time to make. Please give the recipe for salted butterscotch pudding. If this it something does not make sense about the format of the show. Do they have more time to cook than is shown on the show?

posted on December 7, 2007 at 7:20 AM

Arielle wrote:

Hey ladies, this might indeed be the recipe. Remember, they had 3 hours to cook through the First meal and 30 minutes in between each meal to finish the next courses.

posted on December 7, 2007 at 11:46 AM

Mark wrote:

I could easily adjust this recipe to be done in an hour or less. First of all, if you have a blast chiller, you can follow this recipe, if not then all you have to do is... You'll just have to read my blog to find out.

posted on December 7, 2007 at 12:12 PM

Catherine Donnelly wrote:

Will we get to see Tiffany's SALTY BUTTERSCOTCH PUDDING recipe? This is something that I am REALLY anxious to make for our Christmas. so... PLEASE...

posted on December 7, 2007 at 4:45 PM

Mark wrote:

Indeed, I just banged it out in 1 hour and 10 mins, no problem. Came out great, if a little sweet. I have restructured the recipe a little to make it faster and better. But I think the best advise is to cut the brown sugar down to 1 cup and also to use the caramel sauce, which I thickened, sparingly. Oh and I added blueberries. Fun episode.

posted on December 7, 2007 at 5:05 PM

jennifer wrote:

This does not look like the pudding Tiffany made. Hers was very firm, cut up and served on a spoon.

posted on December 8, 2007 at 7:02 AM

Tracy wrote:

Hey everyone,
Take note that the recipe says to cool for 4 hours OR cool in an ice bath 1 hour. If Tiffany took the ice bath route, the recipe would have been done within the 3 hours.
This is an interesting recipe and it sounds like something my husband would love. It sounds a little challenging, but I'll have to try it! I only wish I knew if I could do the caramel sauce in advance and rewarm before serving.
And congrats to Tiffani! I'm glad she won.

posted on December 8, 2007 at 8:43 AM

Mark wrote:

I made it for my guests and it is very sweet. Nice though. The judges must have a sweet tooth or two.

posted on December 8, 2007 at 9:18 AM

Rebecca wrote:

Has anyone tried to make this? I wanted to try making it for christmas since all the judges said it was sooooooooo good and Tom said it "was the best thing we had all night"...............but more than 3 hours seems like a lot of work. I want to know.........is it worth all the work?

posted on December 8, 2007 at 4:43 PM

Mike Nolan wrote:

If she had access to a blast chiller (or used an ice bath as described in the menu), then the prep time would be well under the 4+ hours she had. (3 hours before course 1 and an additional half hour to finish and plate course 2 and course 3, plus the time it took to present the 1st two dishes to the judges.)

The picture on the web site doesn't appear to do justice to the desert as shown on TV. And what on earth is that on top of the whipped cream? On TV it looked like a mint leaf but it's too shiny (candied, maybe?)

posted on December 8, 2007 at 5:28 PM

top chef fergus wrote:

Read the recipe more carefully. It can be made in 2 hours. I think you got confused with the sentence "cool for 4 hours OR in an ice bath for 1."

posted on December 8, 2007 at 6:52 PM

dottieb wrote:

What's that black thing on top? For that matter, what's the white stuff?

posted on December 8, 2007 at 8:55 PM

Audrey wrote:

In reading through this recipe, it states to cool the mixture for at least 4 hours to cool or 1 hour in an ice bath so she would have needed to start this at least 1 hr and whatever time it took to make the sauce...I am not sure this is the holiday recipe that everyone was raving about. Does anyone know for sure.

posted on December 9, 2007 at 7:13 AM

Linda wrote:

I thought there wasn't enought time either, but remembered it could be cooled in a water bath.

posted on December 9, 2007 at 11:16 AM

NANCY S. - MA wrote:

But they all commented on the saltiness. I really wanted to try that, but this does not seem right. I wish someone would clarify.

posted on December 10, 2007 at 8:16 AM

kelli fearon wrote:

PLEASE someone clarify. (Tiffany?) This does not look like the same recipe, hers was firmer, served differently and had a distinct saltiness. Everyone so far who has cooked this has said it was overpoweringly sweet, not any salt at all really. I'd love to get the correct recipe in time for Xmas.

posted on December 13, 2007 at 7:26 PM

Mark wrote:

Ah, hem. As I said, I did the whole recipe in 1 hour. No problem. Yes, you can reheat the caramel sauce. It isn't a problem. I did it in the microwave. I even thickened the sauce. You can also use a ban Marie. And you DON'T need the 1 hour in the ice bath. 1/2 hour is the most you really need. I even cut down the cooking time. Having said that, I would still make the caramel sauce fresh right before use.

I don't have the pictures of the process up yet. They're coming. Garnish with blueberries is the way to go. It's a perfect compliment. I adjusted the recipe a little to make it easier to do quickly.

Oh, and it isn't salty. I used sea salt and that may be why. If you use kosher salt, or a large grain sea salt, it may be saltier. Though, without the salt, it isn't as good. It is sweet, though.

posted on December 14, 2007 at 6:37 AM

Valerie wrote:

If you could quickly explain steeping this is not something I have done with other foods besides tea leaves in water. thanx

posted on December 15, 2007 at 12:12 AM

Reggie D. wrote:

It is not surprising that many have said the dish was too sweet, nor that the judges appreciated the saltiness of the dish. Most of the winning dishes have had intense flavor. Remember that, with half a dozen dishes per course, the judges would normally eat only a bite or two. A dish has to have intense flavor and visual impact to win. Remember the surprise with which one of the judges, during this episode remarked, " I ate the whole thing!"

posted on December 18, 2007 at 5:09 AM

zabba wrote:

I just made this recipe and it is delicious. I'm going to chill it now, and bake it off tomorrow and serve warm with the carmel sauce. I used a little less sugar and a litlle more salt as suggested by the previous posts, also added the salt in stages...some to the butter/brown sugar, some to the egg yolks and then finished with the rest. I think salting each stage helps bring out the characteristic of each ingrediant. I used dark brown sugar and the color doesn't seem as "butterscotchy" as I thought it would...next time use light brown sugar. Mine has kind of a cappucino color. It really is divine tasting. I can't wait to eat it. Going to do individual ramikins unlike Tiff....it looks a little messy and gloppy on her plate, so I think individual portioned cups will be the solution. btw-what is that ghastly garnish on top in the pic above? It looks like a green hairy cinnamon stick ...ew! Any ideas for a garnish? Gingerbread tweel maybe...too strong?

posted on December 23, 2007 at 8:20 AM

stacie wrote:

I have made this recipe. Once I tried to increase the salt (to about 1 & 1/2 t) to make the pudding salty a little more salty as suggested, but the contrast with the extra sweet caramel sauce did not match well. I would suggest not adding more salt than the recipe asks for (especially if you plan to pair with the caramel sauce).

Otherwise, this truly is a delicious recipe. The pudding has a nice creme brulee consistency.

posted on January 1, 2008 at 4:11 PM

Mary wrote:

This is a really nice recipe, and thanks to everyone for the helpful tips. I agree with the last poster that it was in essence a creme brulee - so my question is, why was that judged to be the best dish on Top Chef? It is delicious, but there is nothing innovative about it.

posted on January 2, 2008 at 11:15 AM

Dara wrote:

I just made this pudding and it's delicious. I used 1 1/2 tsp of kosher salt. I could taste the saltiness. It also could be that this recipe is an apporoximation. Maybe Tiffany's amounts were a bit more varied? She could have adjusted as she was cooking and tasting, also it fit with the progression of her meal, that would affect the flavor as well. Oh and it can be made in an hour with some change.

posted on March 12, 2008 at 10:12 AM

Charlotte wrote:

Is anyone sure if this is the Salty Butterscotch Pudding? I want to try it, but I want the correct recipe.

posted on April 26, 2008 at 6:34 PM

Dennise Meeks wrote:

This is a delicious recipe and a perfect blend of sweet and salty. The recipe above is Tiffany's original. So follow the instructions carefully in or to get the same pudding that was served to the judges. Thanks - Dennise of Dallas, TX

posted on June 8, 2008 at 3:24 PM

~CAPRI wrote:

I made this recipe and it is THE most wonderful pudding/custard I hav ever served. I did this as a last minute addition to a wine tasting menu, and it went over great! Tiffiani has got to be the one disappointment in my TOP CHEF viewing as I honestly believe she deserved to win, they just didn't want to give the first season to a woman...but ~every~ single recipe of hers I'v ever made has been just Fanttastic.. I recommend this one highly as well. 5 Stars easy here.
~CAPRI, Palm Beach County, FL

posted on November 22, 2008 at 7:50 PM

Leslie wrote:

DITO!!!! THE SALTED BUTTERSCOTCH RECIPE PLEASE!!!!!!!!!!!!

posted on December 15, 2008 at 7:50 PM

sheri wrote:

Please make available the Salted Butterscotch pudding recipe from the Holiday special that Tiffany made which wowed all the judges. It is unfortunate that no one is clarifying this for everyone who has asked - - on the show Tiffany was able to cut her pudding into little squares - quite unlike the consistency shown above with that recipe!

posted on January 1, 2009 at 9:03 PM

sheri wrote:

Please clarify and respond to all the previous requests for the salted butterscotch pudding which Tiffany cut into little squares - that does not resemble the recipe and picture posted here!

posted on January 1, 2009 at 9:06 PM