Ricotta and Vanilla Bean Puddings

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The flavor was quite good and the sauce was god compliment but like other reviewer said it was crumbly. Thank you for the suggestion of muffin liner, that made it easier to serve.

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This recipe was a hit at our office Holiday Breakfast. I followed the recipe as is, no tweaking and baked it in a water bath. Instead of cranberry sauce, I made it with fresh raspberry sauce. Thanks Giada!

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Made this for Christmas dessert. We all loved it! I also had trouble removing cakes from muffin pan. Suggest using muffin paper cups next time..........and there will be a next time. The cranberry sauce was excellent. Would like to serve it with my turkey next year.

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First, it was a little difficult to remove the puddings from the pan, even with parchment. I would recommend cupcake liners in the future. Second, I placed the cupcake pan in a pan with about an inch of cold water (Bain Marie and baked it on the center rack, rotating the pan after 20 minutes. This produced the cheesecake-like consistency that I was hoping for. I didn't tweek ingredients or amounts. The puddings sunk down in the middle, as indicated they would, and the topping filled in nicely.

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I made these, following the recipe, the mixture tasted delicious ( in retrospect, I wish I've just eaten it as was. I baked them for 40 minutes until tops were lightly brown. I took them out to cool. After 30 minutes I tried to check on them to make sure they would separate from the pan and the bottom was all watery and curdled. While it still tasted good it looked gross and basically was unservable. I wonder what went wrong.

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I usually love everything Giada does, but wasn't really impressed by these. Followed the directions exactly and they seemed a little dry with an odd texture.Maybe we were expecting more of a "cheesecake" texture. They were easy to make. I would recommend the viewers try these and see what they think.