Lemon Ricotta Puddings
|Whole milk||1⁄2 Gallon|
|White vinegar||10 Teaspoon (Plus More If Needed)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Lemon||1 , grated zest|
|Eggs||2 Large, lightly beaten|
|Freshly ground pepper||To Taste|
1. Make the ricotta: Line a strainer with a double layer of cheesecloth and set over a large bowl. In a large saucepan, heat the milk and cream over moderately high heat to 180°. Remove from the heat and slowly add the vinegar until you see the milk separate; add more vinegar as needed. Cover the saucepan and let stand for 2 minutes.
2. Pour the contents of the saucepan into the strainer; shake vigorously to remove the water (a.k.a. whey). You should have about 2 cups of ricotta; let cool.
3. Make the pudding: Preheat the oven to 325°. Butter the sides and bottoms of four 1-cup ramekins. In a large bowl, combine 1 3/4 cups of the ricotta with the heavy cream and grated lemon zest and whisk well, breaking up any large ricotta curds; season with salt and pepper. Whisk in the lightly beaten eggs.
4. Pour the pudding mixture into the prepared ramekins and set them in a larger baking dish. Place the dish in the oven and add enough hot water to reach halfway up the sides of the ramekins. Bake the puddings for about 55 minutes, or just until set. Let the puddings cool to room temperature or refrigerate until chilled.