Ricotta Pudding Budino Di Ricotta Recipe

Indulge in this heavenly Ricotta Pudding (Budino di Ricotta), a delightful Italian dessert inspired by celebrity chef Mary Ann Esposito! Imagine a luscious cheesecake filling without the crust – creamy, light, and utterly irresistible. This recipe is easily elevated with a decadent drizzle of melted chocolate or a vibrant fruit coulis. Perfect for a special occasion or a simple weeknight treat! Prepare to be amazed by its simplicity and exquisite flavor.

Prep Time 20 mins
Cook Time 45 mins
Calories 353.9 kcal
Protein 24g
Rating 5.0 (1 Reviews)
Ricotta Pudding Budino Di Ricotta 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ricotta Pudding Budino Di Ricotta

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How to Make Ricotta Pudding Budino Di Ricotta

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) baking dish or individual ramekins.
  2. In a large bowl, combine the drained ricotta cheese and sugar. Beat until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  4. Gently fold in the heavy cream until just combined. Do not overmix.
  5. Pour the mixture into the prepared baking dish. Place the dish in a larger baking pan and add enough hot water to come halfway up the sides of the smaller dish (this creates a water bath for even cooking).
  6. Bake for 45-50 minutes, or until the pudding is set around the edges and just slightly jiggly in the center.
  7. Remove from the oven and let cool completely on a wire rack before refrigerating for at least 2 hours to allow the pudding to set fully.
  8. Serve chilled, drizzled with melted chocolate or a flavorful fruit coulis. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

128g

Fat

33g

Carbs

12g