Every so often, an old classic gains new traction at an influential restaurant, spreads to menus all over, and eventually trickles down to the home cook. Such appears to be the fate of butterscotch pudding. In 2007, chef Nancy Silverton put an Italian spin on the dessert, calling it a "budino" and topping it with caramel sauce and fleur de sel. The sweet-salty revelation inspired all sorts of tributes—including this one from chef Jeff Mahin of Stella Barra Pizza Bar in Santa Monica, which he sets with gelatin instead of eggs for a lighter feel. Call it what you will, it is still, at its core, everything we've always loved about butterscotch pudding.