Ricotta and Vanilla Bean Puddings

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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:(

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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!

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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.

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This is a very easy recipe to make. I followed the advice of the cupcake paper and had no issues. For the sause I substituted raspberries for the cranberries and tangerines for the orange. It came out so delicious!

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These were super easy to make and very tasty. I too got 12 servings instead of 10. Too make it even easier, I used cupcake papers instead of buttering and cutting parchment paper. What a timesaver and the puddings stayed intact. I didn't have Vanilla beans so I added 1 TBL of Vanilla extract. Tasted just great. I used blueberries instead of cranberries for the sauce and added 1/2 cup sugar to thicken it more. Turned out like Blueberry Jam! Wonderful. All of my guests raved about them. My biggest tip for this recipe is use the cupcake paper and use Vanilla extract if you want to keep the cost down.

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First of all, this recipe was very easy to make which I loved, but I think there was enough to get 12 versus 10. Each pudding baked up way over each cupcake top and removing them cracked the edges. But worse than that was the soggy bottoms and I cooked them for the 40 minutes. Taste was good, but the consistency was terrible and ended up in one bowl as a mess! Sure didn't look like the picture or the way Giada made them on the Network. Very disappointing!

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Very tasty. I like the idea of a water bath, in order to create a smoother pudding. Ricotta, can we grainy, not this way. Thanks again, Gaida

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My husband & I have never had a dessert like this, it's a strange texture - but we both enjoyed it. You can really taste the maple syrup. I made the sauce with raspberries instead of cranberries & served with fresh cream, yum! They're a little hard to get out of the pan though, so the presentation wasn't great!

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I made this for my in laws on Christmas day and it was a HUGE hit! I followed the minor tweaks a few people added, the cupcake papers and I did the muffin tin inside another pan with water and they came out PERFECT!! thanks Giada and the others for the tips!!

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I had read all of the comments before making this dessert and so I did use the muffin liners and I also baked in a water bath. The result was perfect! Everyone loved them. It was a smooth cheesecake consistency and the cranberry sauce was absolutely delicious. It was a real hit and really very easy to make. I made the puddings a day ahead and took them out on Christmas morning to come to room temperature. Then I made the sauce fresh and let it cool while we were eating lunch. Thank you Giada!