24 October 2010

Baked ricotta pudding

I love finding blog recipes that are adaptations of existing recipes that I can further adapt. While searching online for ricotta recipes, I stumbled across Baby Rambutan's post on baked ricotta pudding, a recipe that initially appeared in the Boston Globe. In my opinion, one can seldom go wrong with ricotta, and so I started drooling the minute I read the recipe.

Woot! The baked pudding came out delicious. I'm posting the recipe below almost verbatim, though with some amendments (a lot less sugar and double quantities of mostly everything else).

  • Preheat oven to 350 degrees. Butter two 1-quart glass or ceramic baking dishes. Set aside.
  • In a bowl, combine the ricotta and egg yolks. Mix well until smooth. Stir in flour and 1/3 cup of sugar. Mix until the ricotta is free of almost all lumps. Stir in the lemon and orange rinds and the juices.
  • In an electric mixer or with a wire whisk, beat the egg whites until they form soft peaks. Gradually beat in the remaining 2 tablespoons of sugar. Continue beating the whites until they form stiff peaks.
  • Gently fold the whites into the ricotta mixture. Pour the batter into the two baking dishes.
  • Bake the pudding on the middle shelf of the oven for 30 to 40 minutes or until the middle is firm when the baking dish is lightly shaken.
  • Cover, refrigerate, and serve chilled.

This post is part of Simple Lives Thursday.

1 comment:

  1. Ricotta is not a cheese I use often so this is definitely something for me to try so as to expand my food experience.