MEYER LEMON BUDINO
Provided by Craig Stoll
Categories Mixer Citrus Dairy Egg Dessert Bake Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
- Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.
ITALIAN PUDDING
Make and share this Italian Pudding recipe from Food.com.
Provided by MsBindy
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
- Using an electric beater, whip the ricotta cheese until smooth.
- Mix in the vanilla and raspberry preserves.
- Fold in the fruits and nuts.
- Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.
Nutrition Facts : Calories 372.3, Fat 27.6, SaturatedFat 15.7, Cholesterol 93, Sodium 103.8, Carbohydrate 21.9, Fiber 1.4, Sugar 13.5, Protein 11
ITALIAN CHOCOLATE PUDDING
Make and share this Italian Chocolate Pudding recipe from Food.com.
Provided by That Napa Chicken R
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9 inch pie plate with plastic wrap, leaving a few inches overhang on all edges.
- Whisk the eggs with the sugar in a large bowl, adding the cornstarch whisking until no lumps remain.
- In a medium saucepan, add the cream and milk and simmer over low heat for a couple of minutes. Turn off the heat and slowly pour about 1 cup of the hot milk-cream into the egg bowl, whisking steadily, to temper the eggs. When blended, slowly pour the tempered eggs back into the saucepan of milk and cream, again whisking constantly.
- Put the pan back over medium-low heat, and whisk steadily until the custard heats and thickens. Don't let it boil, though it should bubble occasionally. Cook for 7 to 8 minutes, until it is quite thick.
- Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
- To serve: Remove the top sheet of plastic, invert onto a serving plate, and cut into wedges. Top with unsweetened whipped cream and coarsely crumbled biscotti (if you have any left) or crushed hazelnuts; in season, strawberries or raspberries would be wonderful.
Nutrition Facts : Calories 302.4, Fat 21.4, SaturatedFat 10.4, Cholesterol 108.1, Sodium 47.6, Carbohydrate 26.1, Fiber 1.7, Sugar 19.1, Protein 5.2
ITALIAN-STYLE CREAM "PUDDING"
There's actually no pudding in this creamy Italian-style dessert. Who knew part-skim ricotta cheese and fat-free half-and-half could taste so scrumptious?
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Sprinkle gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
- Pour gelatine mixture into blender or food processor. Add ricotta cheese; cover. Blend until pureed. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.
- Microwave jam in small microwaveable bowl on HIGH 15 sec. just before serving. Spoon 1/2 tsp. of the jam over each dessert. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 10 g
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