Best Budino Di Ricotta Cream Cheese Custard Recipes
RICOTTA PUDDING - BUDINO DI RICOTTA
Another great dessert from one of my favorite Italian celebrity chefs, Mary Ann Esposito! NOTE From Mary Ann: A budino is a pudding and this one is reminiscent of cheesecake without the crust. This is made more festive with a drizzle of melted chocolate or fruit coulis.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350.
- Butter a 6" spring form pan, and coat it with bread crumbs. Set aside.
- Whisk the egg yolks with the sugar, then whisk in the cheese.
- Stir in the almonds, lemon peel, raisins and zest.
- Pour into the pan, smooth the top and bake for 30 minutes, or until firm to the touch.
- Allow to cool. Release the sides of the pan.
Nutrition Facts : Calories 353.9, Fat 18.1, SaturatedFat 6.7, Cholesterol 155.9, Sodium 65.4, Carbohydrate 38.5, Fiber 2.2, Sugar 32.1, Protein 12.1
BUTTERSCOTCH BUDINO
I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h55m
Yield 4
Number Of Ingredients 11
Steps:
- Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
- Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
- Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
- Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
- Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g
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