Italian Ricotta Pudding

Name: Italian Ricotta Pudding (Budino di Ricotta)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: Fine, dry bread crumbs, for coating the mold; ⅓ cup sugar; 1 tablespoon all-purpose flour; 3 large eggs, separated; 1 pound (about 2 cups) ricotta cheese; 1 teaspoon pure vanilla extract; 3 tablespoons candied orange rind and/or citron, cut into short, thin slivers; Grated zest of 1 orange; Grated zest of 1 lemon; Cinnamon sugar, for sprinkling; Pinch salt; ¼ teaspoon ground cinnamon

Budino di Ricotta

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This pudding has a good creamy texture, similar to light cheesecake, and is not too sweet. Coating the mold with crumbs gives a nice crunchy crust.

Ingredients

Fine, dry bread crumbs, for coating the mold
1 pound (about 2 cups) ricotta cheese

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

Preheat the oven to 350 degrees F, with a rack in the center. Butter a charlotte mold or a 1-quart soufflé dish. Dust the mold with a fine coating of bread crumbs, shak