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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/19/2008 / Number of Servings: 1 |
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Directions: Preheat oven to 325 degrees.
In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over
medium heat, stirring occasionally until the sugar dissolves. When the
mixture begins to boil, stop stirring and cook until the syrup starts to
brown around the edges. Then gently swirl the pan over the heat until the
syrup is an even golden brown. Immediately pour the caramel into six
6-ounce custard cups. Protect your hand with an oven mitt and swirl the
cups to coat the bottom with the caramel. Let cool briefly.
In a food processor or blender or using an electric mixer, beat the ricotta
for 5 minutes, or until very smooth. Blend in the eggs, milk, remaining
sugar, and vanilla. Pour into the cups. Place the cups in a roasting pan
and place the pan in the oven. Pour hot tap water into the pan around the
cups to reach about halfway up the side. Bake for 50 to 55 minutes, or
until the tops are set but the centers are still very soft and jiggly when
the cups are tapped.
Place the cups on a rack to cool slightly. Cover the cups and refrigerate
for several hours or overnight. To serve, run a small knife around the
pudding and invert onto serving plates.
Yield: 6 servings
| Ingredients:
1 Cup(s) Plus 3 tablespoons sugar
15 Ounce(s) Container whole-milk ricotta
2 large Eggs
1/4 Cup(s) Milk
1 1/2 Teaspoon(s) Pure vanilla extract |
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