Savory Ricotta Pudding
- Total Time
- 1 hour 45 minutes
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Ingredients
- Soft butter, for greasing baking dish
- 2extra-large eggs
- 1extra-large egg yolk
- 2cups whole-milk ricotta, drained
- 1cup heavy cream
- 1cup whole milk
- 1½teaspoons thyme leaves
- 2teaspoons kosher salt
- ¼teaspoon freshly ground black pepper
- 1dried chile de arbol, thinly sliced on the diagonal
Nutritional analysis per serving (8 servings)
255 calories; 22 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 9 grams protein; 328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Pour into the baking dish. Sprinkle the top with the chile and remaining ½ 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 1½ hours.
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