Ricotta Vanilla Bean Pudding

This is a Giada recipe I discovered in December. It turned out to be the perfect dessert for a Christmas dinner! I modified it a bit by making it in ramekins, rather than trying to carefully line a muffin tin with parchment and removing the puddings without breaking them. I also added pomegranate seeds. It turned out great.

It may look overwhelming, but is quite simple, as you just toss all of the pudding ingredients into a blender for a minute, then bake. Seriously, about 5 - 10 minutes to make. And the sauce comes together very quickly also (while you're waiting for the puddings to bake, anyway). One of the best things about this recipe is that you can make it a day ahead of time.


Ricotta Vanilla Bean Pudding

1 (15-ounce) container whole ricotta cheese, at room temperature
1/2 cup mascarpone cheese, at toom temperature
3 eggs, at room temperature
1/4 cup heavy cream
1/4 cup maple syrup
3 Tbsp sugar
1/8 tsp fine salt
1 vanilla bean (or 2 tsp extract)

In a blender, combine ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the vanilla bean pod for the sauce.) [I didn't have a vanilla bean and just used extract in both the pudding and the sauce.]

Blend the mixture until smooth. Pour the batter into 8 - 10 ramekins. Bake ramekins in a water bath for 35 to 40 minutes until puffed and light brown. [The water bath is not required, but gives the pudding a more creamy, cheesecake-like texture.] Move ramekins from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling, providing the perfect litle space to put your sauce). Refrigerate puddings for 2 hours (or overnight).

For the sauce:

2 cups fresh (or frozen and thawed) cranberries
1/2 cup water
1 large orange, zested and juiced
1/2 cup sugar, plus extra, as needed
1/2 cup pomegranate seeds (optional)


In a medium sauce pan, combine the reserved vanilla bean pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occassionally. Reduce the heat and simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.


To serve: Top the puddings with cranberry sauce and sprinkle pomegranate seeds on top.