Best Savory Ricotta Pudding Recipes

SAVORY RICOTTA PUDDING

Savory Ricotta Pudding image

Provided by Amanda Hesser

Time 1h45m

Yield Serves 8

Number Of Ingredients 10

Ingredients

Soft butter, for greasing baking dish
2 extra-large eggs
1 extra-large egg yolk
2 cups whole-milk ricotta, drained
1 cup heavy cream
1 cup whole milk
1 1/2 teaspoons thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 dried chile de arbol, thinly sliced on the diagonal

Steps:

Preheat the oven to 350 degrees and butter a 9-inch baking dish. Whisk together the eggs, egg yolk and ricotta in a mixing bowl. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper. The mixture will be a little lumpy.
Pour into the baking dish. Sprinkle the top with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil and place it in a roasting pan. Add enough tepid water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 1 1/2 hours.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 14 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams

SLOW-BAKED SAVORY RICOTTA PUDDING

Slow-Baked Savory Ricotta Pudding image

Number Of Ingredients 10

Ingredients

No-stick spray oil
1 cup finely grated imported Parmesan cheese (about 4 ounces)
2 pounds ricotta cheese, preferably whole milk
1 teaspoon minced garlic, fresh or jarred organic
3 tablespoons Basil Pesto, homemade or jarred
1/2 teaspoon salt
1/2 teaspoon ground black pepper
pinch cayenne pepper
1 tablespoon white wine vinegar
4 eggs, large or extra-large

Steps:

Heat the oven to 325°F. Spray a 2-quart soufflé dish or an 8- or 9-inch cheesecake pan with oil, and dust with 3 tablespoons of the Parmesan cheese. Combine the remaining ingredients, including the remaining Par-mesan, in a bowl, and mix until well blended. Pour into the prepared pan and bake until a tester inserted in the center comes out with a bit of set batter clinging to it, about 1 hour and 15 minutes. Cool to warm room temperature, 30 minutes to 1 hour. Cover with a serving plate, invert and shake slightly to release the pudding, and remove the baking pan. Slice to serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves