Budino Di Ricotta Cream Cheese Custard Recipes

BUDINO DI RICOTTA (CREAM CHEESE CUSTARD)

Budino Di Ricotta (Cream Cheese Custard) image

An easy to make custard, it can be eaten as is, or used as a filling for cakes or cookies, or along-side a slice of pound cake, or genoise. This is an untried recipe submitted for ZWT4.

Provided by momaphet

Categories Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb ricotta cheese
1/4 cup milk chocolate, grated
1/4 cup walnuts, finely chopped
2 tablespoons heavy cream, more if needed

Steps:

Cream the ricotta, add the chocolateand nuts and blend thoroughly, add cream as needed for desire consistency. Serve in small glasses.
Note:.
I would be tempted to try a darker chocolate and to add a little Amaretto or walnut liquor.

Nutrition Facts : Calories 228.8, Fat 18, SaturatedFat 8.4, Cholesterol 41.7, Sodium 59.1, Carbohydrate 9.2, Fiber 0.8, Sugar 5.8, Protein 8.5

AUTHENTIC ITALIAN RICE PUDDING

Authentic Italian Rice Pudding image

Let Cooking Italian with Joe show you how to make my grandmother's authentic Italian world's best rice pudding! Truly smooth and silky texture that fills your taste buds with yum. Garnish with chopped nuts, cinnamon, and whipped cream.

Provided by Cooking Italian With Joe

Categories World Cuisine Recipes European Italian

Time 3h

Yield 8

Number Of Ingredients 8

Ingredients

6 cups whole milk
¾ cup Arborio rice
¾ cup white sugar, divided
1 teaspoon vanilla extract
¼ teaspoon salt
2 eggs
2 egg yolks
1 cup heavy whipping cream

Steps:

Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 45.3 g, Cholesterol 156.8 mg, Fat 19.3 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 11 g, Sodium 176.7 mg, Sugar 27.2 g

BUTTERSCOTCH BUDINO

Butterscotch Budino image

I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 3h55m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup packed dark brown sugar
¼ teaspoon kosher salt
¼ cup water
2 tablespoons unsalted butter
1 ½ cups heavy cream
¾ cup milk
1 large egg
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon cornstarch
1 tablespoon white rum

Steps:

Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g

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