Slow Baked Savory Ricotta Pudding Recipes

RICOTTA VANILLA BREAD PUDDING

Steps:

• Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
• Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
• Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.

SLOW-BAKED SAVORY RICOTTA PUDDING

Steps:

• Heat the oven to 325°F. Spray a 2-quart soufflé dish or an 8- or 9-inch cheesecake pan with oil, and dust with 3 tablespoons of the Parmesan cheese. Combine the remaining ingredients, including the remaining Par-mesan, in a bowl, and mix until well blended. Pour into the prepared pan and bake until a tester inserted in the center comes out with a bit of set batter clinging to it, about 1 hour and 15 minutes. Cool to warm room temperature, 30 minutes to 1 hour. Cover with a serving plate, invert and shake slightly to release the pudding, and remove the baking pan. Slice to serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SAVORY RICOTTA PUDDING

Steps:

• Preheat the oven to 350 degrees and butter a 9-inch baking dish. Whisk together the eggs, egg yolk and ricotta in a mixing bowl. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper. The mixture will be a little lumpy.
• Pour into the baking dish. Sprinkle the top with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil and place it in a roasting pan. Add enough tepid water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 1 1/2 hours.

SWEET RICOTTA PUDDING WITH ROASTED GRAPES

Steps:

• Preheat oven to 375°F with racks in middle and lower third.
• Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
• Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
• While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
• Increase oven temperature to 425°F.
• Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.