Photo: Ricotta and Vanilla Bean Puddings Recipe
Directions
Puddings:
Ingredients
- Butter, for greasing the muffin cups
- 1 (15-ounce) container whole milk ricotta cheese, at room temperature
- 1/2 cup mascarpone cheese, at room temperature
- 3 eggs, at room temperature
- 1/4 cup heavy cream
- 1/4 cup maple syrup
- 3 tablespoons sugar
- 1/8 teaspoon fine sea salt
- 1 vanilla bean
Sauce:
- 2 cups fresh, or frozen and thawed, cranberries
- 1/2 cup water
- 1 large orange, zested and juiced
- 1/2 cup sugar, plus extra, as needed
For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.
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By Chef_ Momma
on March 13, 2013
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Giada, I love you! You provide me with wonderful dishes and I agree, you make them look so tasty and easy. Unfortunatly, I did not enjoy this recipie so much. My problem was that there was WAY too much cheese. It was soggy when I took it out of the oven, then when I refrigerated it, the cheese started to curdle. Sorry Giada I LOVE you but not your best recipe:(
By sharpeink
USA
on December 29, 2011
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I saw this recipe the week of our Christmas lunchen for work. Looked easy and well, Giada makes everything sound and taste good so..... WOW! Just the pudding out of the oven was so smooth and flavorful. Nothing difficult and very pleasing to the eye and tastbuds! Might I add some co-workers took some home to mom (Spanish, Central Americas & Caribbean family Great feed back fromthe masters!! Thank you for sharing such a warm and inviting dish!
Follow the directions..non stick pans, parchment paper, butter (no margerine no problems!
By foodsci
on December 24, 2011
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are you serious?!! this recipe is awful. there is no way anyone can bake out a 'smooth' cheesecake texture !! just no way! first simply look at the ingredients. that much ricotta cheese and so little mascarpone is not gonna make a smooth texture. I had no problem taking them out intact (you just need to chill it really well before taking out of the muffin tin but the texture was absolutely AWFUL! this is not my first time baking and it definitely was not coz my execution. the recipe is just bad! what made it worse is this recipe calls for some expensive ingredients so it made the stake even higher. and guess what it FAILED. I can't express how mad I'm about this recipe. I thought it's gonna be good and the bad reviews are coz their poor execution. But in fact, it's this recipe's own problem. the texture is all grainy and curdled ... just disgusting. so awful.
Read all 16 reviews