You are here

Lemon Ricotta Puddings

admin's picture
For ricotta
  Whole milk 1⁄2 Gallon
  White vinegar 10 Teaspoon (Plus More If Needed)
For pudding
  Heavy cream 3⁄4 Cup (12 tbs)
  Lemon 1 , grated zest
  Eggs 2 Large, lightly beaten
  Salt To Taste
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1914 Calories from Fat 1230

% Daily Value*

Total Fat 138 g212.7%

Saturated Fat 79.9 g399.4%

Trans Fat 0 g

Cholesterol 858.8 mg286.3%

Sodium 1355.1 mg56.5%

Total Carbohydrates 112 g37.4%

Dietary Fiber 3 g12%

Sugars 100.5 g

Protein 78 g156%

Vitamin A 101.7% Vitamin C 76.6%

Calcium 234.8% Iron 17.5%

*Based on a 2000 Calorie diet

Lemon Ricotta Puddings Recipe