Ricotta Pudding (Budino Di Ricotta) – a delicious recipe with ricotta cheese, egg yolk, sugar, vanilla, almond, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the ricotta in a cheesecloth or muslin-line strainer and set it over the sink; let drain overnight.
2
Preheat oven to 325; butter a medium-size loaf pan and set aside.
3
Prepare a water bath by half filling a rectangular baking tray with water; the loaf pan containing the pudding will be placed in it to bake evenly and gently.
4
In a food processor, process the ricotta, egg yolk, sugar, extracts, and cinnamon until very smooth and light.
5
Add in the lemon zest; transfer to a big bowl.
6
Whip the egg whites with the salt and cream of tartar until stiff; beat 1/4 of the egg whites into the ricotta mixture, then with a rubber spatula gently fold in the remaining whites.
7
Gently pour the mixture into the prepared loaf pan; set pan into the water bath.
8
Bake the pudding for approximately 35-40 minutes, or when a pick comes out dry; let cool before serving.
644
kcal
Calories
40
g
Fat
34
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 lbs ricotta cheese, 1 egg yolk, ½ cup sugar, 1 teaspoon vanilla, and more.
Yes, Ricotta Pudding (Budino Di Ricotta) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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