Caramel Ricotta Pudding
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Caramel Ricotta Pudding
Last updated 6/12/2012 1:12:14 AM. Recipe ID 40091. Report a problem with this recipe.
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      Title: Caramel ricotta pudding
 Categories: Cooking liv, Import
      Yield: 1 Servings
      1 c  Plus 3 tablespoons sugar
      1    Container (15 ounces) whole
           -milk ricotta
      2 lg Eggs
    1/4 c  Milk
  1 1/2 ts Pure vanilla extract
  Preheat oven to 325 degrees.
  In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over
  medium heat, stirring occasionally until the sugar dissolves. When the
  mixture begins to boil, stop stirring and cook until the syrup starts
  to brown around the edges. Then gently swirl the pan over the heat
  until the syrup is an even golden brown. Immediately pour the caramel
  into six 6-ounce custard cups. Protect your hand with an oven mitt
  and swirl the cups to coat the bottom with the caramel. Let cool
  In a food processor or blender or using an electric mixer, beat the
  ricotta for 5 minutes, or until very smooth. Blend in the eggs, milk,
  remaining sugar, and vanilla. Pour into the cups. Place the cups in a
  roasting pan and place the pan in the oven. Pour hot tap water into
  the pan around the cups to reach about halfway up the side. Bake for
  50 to 55 minutes, or until the tops are set but the centers are still
  very soft and jiggly when the cups are tapped.
  Place the cups on a rack to cool slightly. Cover the cups and
  refrigerate for several hours or overnight. To serve, run a small
  knife around the pudding and invert onto serving plates.
  Yield: 6 servings

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Recipe ID 40091 (Apr 03, 2005)

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