In a way. Bob Ross said anyone can paint, but notice he didn't say anyone can paint WELL, or paint a masterpiece. He painted schlock while using an ASMR voice. They all look the same. But Chef John's recipes are masterpieces, classic and novel, that anyone can cook, and he shows you how. And they're a wide variety of dishes, some very famous, often a classic, different flavor profiles, textures, etc. that are all nourishing. None of them look alike. ;)
Totally agree. I follow him although I can't try 90% of his recipes because of my allergies... it's just relaxing to listen to him and watch the cooking process ❤
A little over a year ago I went back to Michigan to visit my baby brother (48 at the time). He introduced me to Chef John, and I couldn't get that cadence out of my head. I've been hooked and watching nearly every day. Last month my brother unexpectedly passed away from a stroke. I like to think of Chef John being one of the many gifts my brother gave me in my lifetime. Thank you!
"But in fairness while I did get them dirty, I also made them more delicious" That comment about your pants made my day Mr. John. With much love, Glowingdubs.
It's so funny you posted that cause I just turned my off his notifications on this video. I love chef John but I don't have any other channel on notification.
I am so mesmerized right now...as I'm making Chef John's Almond Biscottis. A couple of weeks ago I made Chef John's Italian Creme topped with olive oil and flaky salt. Fantastic!
Looks yummy! Here’s a new food wish for you: Pastela Maroqui, sometimes a/k/a bastilla. Came across accidentally and have been watching demos in Spanish for days. Please take a look and see if you can simplify for us?!?! ❤️
I just want to thank you, I've randomly came upon your videos, and ever since I'm actively making all of does delicious things myself, It always seem impossible but now I know I can do a lot myself thanks to you
Awesome recipe Chef. I basically cook Indian food but your recipes have made my try continental recipes with ease. It came out really well. Thanks Chef.
In medieaval England "pudding" could refer to sweet but also savory cremes. A sausage (literally meaning something that has been salted) would have been a sort of a savory pudding. For reference blood sausage is still called "black pudding". So probably bodino can also be used for savory and sweet things.
@@cut-- It's a Chef John-ism. :) He always tells us to use "fresh, cold water" instead of just water, "freshly cracked black pepper" instead of just saying pepper, and if anything ever goes around the outside of anything, it's "around the outside, around the outside, around the outside."
I have to confess...I hate making caramel! The difference between very dark and burnt is a fine line. It's a pot wrecker. Still, I decided to try this recipe as I love budino. The caramel got WAY too dark for my comfort level so I put the butter and cream in at the 6 minute mark. I would definitely recommend straining. I'm quite comfortable tempering eggs and I still got some grunge in the strainer. All in all, I would label this a success and I would make it again...beautiful texture and tastes excellent!! Thanks!
Brazilian pudding recipe: blend 1 can of condensed milk, same measure for whole milk and 1 egg. Oven with a water bath for about 30 minutes or so. Super yummy!!
I live in Italy and never have seen Butterscotch Budino and they don’t even know what butterscotch is....however I love Chef John and I’m certain it’s delish.
John, I only recently found your channel but I can't stop watching your videos! I'm a lifelong butterscotch fan, but it's becoming soooo hard to find. I'm dying to try this now. You're like the nice midwestern grandpa or uncle everyone should wish they had to encourage them to learn and try new things. I'm usually very nervous about cooking and honestly avoid recipes that call for caramelized sugar or anything you have to stir for a long time like that (rouxs fall in this category too). But your calm demeanor about it, and showing what things are supposed to look like at different stages really helps a lot. So, thank you for sharing your expertise with all of us, and thank you for unintentionally giving at least one person some more confidence when it comes to making things. :) Hope you're doing well.
I love you Chef John and I have made quite a few of your recipes, however, I’m going to make this with boxed pudding mix and say I made it from scratch and my family will never know the difference. Except for my son who is not old enough to drink and doesn’t know what rum taste like. But whatever, pudding that makes you feel fuzzy on the inside is never a bad idea.
Name source makes since, when you consider that pudding comes from boudin, which is a sausage -- but then the original meaning of pudding was something with grain stuffed into a casing -- which is why haggis is considered a pudding. So thanks for that bit of linguistic inspiration. (And the budino looks excellent.)
This is the best dessert I've ever made. Thanks, Chef John! It's perfect and I'm sure it will crown tonight's chicken Alfredo pasta dinner superbly. :)
"An Italian dessert, not a French Dessert", we can do with some imperfection. "I am not a huge dessert guy"/"Salted Caramel is on of my favorite things ever". "The Ol' Tappa-tappa, Wrappa-wrappa". CHEF JOHN ALWAYS KEEPING ME ON MY MENTAL TOES, tHaNkA yOuAAAAHH!
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
I'm following Chef John quite some time and I think it's safe to say that Chef John is the Bob Ross of cooking.
In a way. Bob Ross said anyone can paint, but notice he didn't say anyone can paint WELL, or paint a masterpiece. He painted schlock while using an ASMR voice. They all look the same. But Chef John's recipes are masterpieces, classic and novel, that anyone can cook, and he shows you how. And they're a wide variety of dishes, some very famous, often a classic, different flavor profiles, textures, etc. that are all nourishing. None of them look alike. ;)
Totally agree. I follow him although I can't try 90% of his recipes because of my allergies... it's just relaxing to listen to him and watch the cooking process ❤
Maybe even the David Attenborough of cooking!
Because after all, he is the Bob Ross of his culinary dross.
I think u r absolutely right on this! I have so much fun making his recipes, he is one of a kind chef and one of the best! Thx Chef John!
You are the Al Pacino of your Butterscotch Budino
👏🏼
“The Scent of a Pudding”
Cristian Rogers, we have a winner! 😂
I was supremely disappointed to see that I was not the first person to think of this.
“Puffy clouds with the hue of sunset” - now that’s a dreamy dessert .. Chef John, you really should do more of these origin stories 😅😍
Budino is the Italian word for the shape your body takes after you binged on fifteen of those bad boys
🤣🤣🤣
This Italian loves that one!
LMAO fra mi fai sbellicare dalle risate
😂😂😂
And you know this how? Oh yeah, you heard some guys talkin’. 😬
A little over a year ago I went back to Michigan to visit my baby brother (48 at the time). He introduced me to Chef John, and I couldn't get that cadence out of my head. I've been hooked and watching nearly every day. Last month my brother unexpectedly passed away from a stroke. I like to think of Chef John being one of the many gifts my brother gave me in my lifetime. Thank you!
Oh Chef John knows my weakness!
Looks like I might be *pudding* on a little weight this week!
Hi I'm just wondering is this dessert basically cooled pastry cream?
👏🏼 Way to go with that one. 👏🏼
@@ShunCheng091 No
Simon: Nope. Compare recipes for the two.
Just skip covering it in plastic wrap to get skinny.
“The sad thing is I could have bought dark rum and expensed it.”
Chef John is who I wanna be when I grow up.
We’re supposed to grow up?
Taxman Approved
Can you believe there are places on this planet where rum is cheaper than beer?
I love anything with butterscotch. Thank you for this recipe.
"But in fairness while I did get them dirty, I also made them more delicious" That comment about your pants made my day Mr. John.
With much love, Glowingdubs.
I know, right? It made me chuckle.
Great. I just finished making and eating the onion rings from 10 years ago :)
Now for dessert.
I just made his pancakes from 7 years ago and they were outstanding. It pays to dig back for gems.
They hadn't gone bad by then? Miracle recipe!
The super crispy onion rings with the instant mashed potatoes and panko breadcrumbs? I made those, they were *awesome.*
@@MrJonsonville5 Exactly! I made a very small portion to try. First time making onion rings at all. Really good.
@@FutureCommentary1 yeah it was my first time with onion rings too. They were just as good as any burger place could make.
I will never get tired of his voice
I made your Kougin-Amann the other day. I gotta say, it's really living up to your hype! Cheap recipe and easy to make. Everybody loved it :3 thanks!
Made this last weekend ..with the caramell saucre....a dream!!! Greetings from Germany
That story for budino at the end was so poetic!!
Chef John always makes a meh day into a tasty one.
Chef John, do you recommend drinking the rum before or after cooking this recipe?
the answer is : yes
I don’t understand the question
Before, during, after..
This isn’t a binary choice ...
porque no los dos?
who randomly got chef john recommended one day and has been watching ever since
omg this is more likes than what i get in my videos 😂😂😲 thanks 😉
Story of my life right there. Ive seen every single episode, down to the pizza sauce 13 years ago and Ive only been watching for the last 2 years.
It's so funny you posted that cause I just turned my off his notifications on this video. I love chef John but I don't have any other channel on notification.
Watched the carbonara one many many many many years ago, been watching since.
Yes and no my first video was the Christmas log, and I had to get used to his voice but now I love this channel
Me. I think i was looking up ramsay recipes and got a chef John vid. Been hooked since.
I am so mesmerized right now...as I'm making Chef John's Almond Biscottis. A couple of weeks ago I made Chef John's Italian Creme topped with olive oil and flaky salt. Fantastic!
The creaminess is insane! Will make this at home! For sure 😱
OMG... I could eat all four of these... love love love butterscotch xxx
Can’t wait to make this. A local Italian restaurant features this on occasion; my favorite!! Thank you!
Looks yummy! Here’s a new food wish for you: Pastela Maroqui, sometimes a/k/a bastilla. Came across accidentally and have been watching demos in Spanish for days. Please take a look and see if you can simplify for us?!?! ❤️
It's one of my country's traditional dishes (and my favorite) and I would love to see his take on it.
Yes please!!
Chef John you never fail to brighten my day, you are the best!
Yummy, thank you for doing this recipe!
I just want to thank you, I've randomly came upon your videos, and ever since I'm actively making all of does delicious things myself,
It always seem impossible but now I know I can do a lot myself thanks to you
Awesome recipe Chef. I basically cook Indian food but your recipes have made my try continental recipes with ease. It came out really well. Thanks Chef.
Just made it and it was fantastic - no need to strain it
I'm fairly certain that the 'Wrappa-Wrappa' is a new move and I am into it! 🤭🙌🏼😉
You are, after all, the Quentin Tarantino of your butterscotch budino.
PockASqueeno you are the PockASqueeno of your butterscotch budino
Lol
In my book this is a perfect dessert. Thanks for presenting Chef. ♥️
This is the best cooking channel on TH-cam. Great food, and it's very relaxing, and enjoyable the way it's done. Thank you, Chef John.
I love the way the light hits your kitchen. so unique. I notice it in all your vids. it must be on the north side
In medieaval England "pudding" could refer to sweet but also savory cremes. A sausage (literally meaning something that has been salted) would have been a sort of a savory pudding. For reference blood sausage is still called "black pudding". So probably bodino can also be used for savory and sweet things.
Looks so good
Just made this, what an excellent custard! Even without the caramel topping. You've outdone yourself again, chef John.
The splash of water was neither cold nor fresh... what is this stabbing feeling in my heart?
i don't get it.. but don't need to. just curious.
@@cut-- It's a Chef John-ism. :) He always tells us to use "fresh, cold water" instead of just water, "freshly cracked black pepper" instead of just saying pepper, and if anything ever goes around the outside of anything, it's "around the outside, around the outside, around the outside."
@@juliataylor4800 SO i guess I'm not in the "John-ism" club.
@@cut-- Stick around. ;)
@@juliataylor4800 @Julia Taylor Iv'e been here since 2010 - why you still pissing me off. You have no content , no subs. so FO
That touch of rum grabbed my attention. Yummy.!
Make me think of my mother’s butterscotch pie! Love!
When he was whisking, his pants were doing the ooolllldd shake-uh shake-uh
I have to confess...I hate making caramel! The difference between very dark and burnt is a fine line. It's a pot wrecker. Still, I decided to try this recipe as I love budino. The caramel got WAY too dark for my comfort level so I put the butter and cream in at the 6 minute mark. I would definitely recommend straining. I'm quite comfortable tempering eggs and I still got some grunge in the strainer. All in all, I would label this a success and I would make it again...beautiful texture and tastes excellent!! Thanks!
I like how he says "Budino" 😊Sounds like the happiest kid ever!!!
I made this for my family and they loved it and wanted more.
Always a pleasure to watch your videos. Even if I don’t try the recipe each time, I always learn something new from your videos. Thank you Chef.
You are the Rick Pitino of your Butterscotch Budino.
You're a wonderful man, John.
Brazilian pudding recipe: blend 1 can of condensed milk, same measure for whole milk and 1 egg. Oven with a water bath for about 30 minutes or so. Super yummy!!
Aww, budino sounds like a cute little Italian-
Chef John: "It's not."
Oh.
Aww!
It literally translates to "pudding."
I made this yesterday and it was SO good! Would make again.
Boudin, the Cajun rice-based sausage, and budino come from the same root, and so does “pudding”.
I've made it today. It's amazing! Thanks for the recipe!
so popular dessert in Poland, we have "instant" version of Budino with thousand of flavours
In Germany too. I never cover mine when i leave it to set, I love pudding skin 😁
Muggins The Jinx ah a man after George Constanza.
We have instant pudding in the US as well.
My favourite Chef 🙌🙌. So entertaining to listen to.
Major props, I've never seen pudding made from scratch. Thanks!
I made this and it was superb.
Arrowroot powder is a great cornstarch substitute and it dissolves really nicely. FYI
I like that he shows the steps, like the seized sugar, because many people would flip out....including me.
I live in Italy and never have seen Butterscotch Budino and they don’t even know what butterscotch is....however I love Chef John and I’m certain it’s delish.
Odd, when I Googled 'budino' there were a number of butterscotch budino recipes.
Butterscotch is a lazy "carmel".
John, I only recently found your channel but I can't stop watching your videos! I'm a lifelong butterscotch fan, but it's becoming soooo hard to find. I'm dying to try this now.
You're like the nice midwestern grandpa or uncle everyone should wish they had to encourage them to learn and try new things. I'm usually very nervous about cooking and honestly avoid recipes that call for caramelized sugar or anything you have to stir for a long time like that (rouxs fall in this category too). But your calm demeanor about it, and showing what things are supposed to look like at different stages really helps a lot.
So, thank you for sharing your expertise with all of us, and thank you for unintentionally giving at least one person some more confidence when it comes to making things. :) Hope you're doing well.
I love comedy and I love cooking and Chef John provides all 3!!
This looks sooooo melt in mouth blast of yummm!!!
Another great job. Looks delicious
I love you Chef John and I have made quite a few of your recipes, however, I’m going to make this with boxed pudding mix and say I made it from scratch and my family will never know the difference. Except for my son who is not old enough to drink and doesn’t know what rum taste like. But whatever, pudding that makes you feel fuzzy on the inside is never a bad idea.
I need to make this soon for my Italian in-laws!! I love impressing them.
He had me at RUM! I wonder if you could also pour in a little bit of butterscotch liqueur to really bring out that flavor...
This seems to be both easy and absurdly delicious. I'll try it
I figure that the reason why Chef John cooks a lot of Italian food is because he’s the “Godfather of Food” on TH-cam!
This is rather simple to make, well at least you make it look easy. I’ll have to give it a try.
Name source makes since, when you consider that pudding comes from boudin, which is a sausage -- but then the original meaning of pudding was something with grain stuffed into a casing -- which is why haggis is considered a pudding. So thanks for that bit of linguistic inspiration. (And the budino looks excellent.)
My god you incredible man, I had a craving for butterscotch a couple days ago and now you came out with this recipe. Are you a psychic?
Would love to see you make italian pignoli cookies. I don’t see them very often, but they’re a delicious treat.😁
You are the great Bambino of your butterscotch budino.
I will be making this dish now.. you’ve completely convinced me. 😊
who else has been watching chef John for years? I’m sold , haha
This is the best dessert I've ever made. Thanks, Chef John! It's perfect and I'm sure it will crown tonight's chicken Alfredo pasta dinner superbly. :)
*I love chef John.*
That looks incredible! I am sure I will love it!
I've even tried this with chocolate with great success. Gonna try a custard made with some very ripe eggfruit next.
I dont know why but this really helped me with my hangover today
"An Italian dessert, not a French Dessert", we can do with some imperfection.
"I am not a huge dessert guy"/"Salted Caramel is on of my favorite things ever".
"The Ol' Tappa-tappa, Wrappa-wrappa".
CHEF JOHN ALWAYS KEEPING ME ON MY MENTAL TOES,
tHaNkA yOuAAAAHH!
This looks fantastic. I can’t wait to make this.
This must be smoothingly refreshing🤤
Yummeee 😋😋😋😋
Definitely going to make this. I love salted caramel.
chef John, I love you
Great speaking voice! Very clear.
what a beautiful dessert!
It looks soo yummy and I love salted caramel too sooo..pass me one!
Wow that looks delicious and doesn't seems difficult to make 👍💯
"Also while getting the Pants dirty, i also made them more delicious" had me chuckling, great Recipy as always Chef John!
I don’t know why but chef John’s voice is kinda addicting 😂
That's one reason (not the only) that we're here lol!
Welcome. A few million of us already know and agree. :)
And as always....enjoy.....love it.
the way he talks.... is REAAlly addickting... once you start, its hard...TO STop doing it.
His recipes are very easy to follow. I love that.
Chef John looks absolutely yummy 😋❣️
Looks like heaven 😍 ❤ 😍
The next time I find any lumps in that mix will be a first. Very clever!
Would you make frittelle di San Giuseppe? They're amazing Italian rice and orange zest doughnuts!
i will try this for sure !!!
Thanks John
My favorite chef!
Top with ganache! Yummy yummy 😋
I see myself adding vanilla and or another flavor and making a flan style syrup. mmmmmmmmmmmmmm
Chef John, I couldn't help but notice at the 4:13 mark when you were mixing the pudding on the stove that your pants were doing the ol shaka shaka.
OMG I love butterscotch!!