Ricotta Puddings with Glazed Rhubarb - Revision history

Dhanson at 16:23, 4 February 2019

2019-02-04T16:23:53Z

← Older revision		Revision as of 16:23, 4 February 2019
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	[[Category:Desserts]]		[[Category:Desserts]]
	[[Category:Rhubarb]]		[[Category:Rhubarb]]
			[[Category:Ricotta]]

Dhanson at 18:37, 6 April 2012

2012-04-06T18:37:51Z

← Older revision		Revision as of 18:37, 6 April 2012
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=15 min		\|PrepTime=20 min
	\|CookTime=45 min		\|CookTime=45 min
	\|Source=[http://www.epicurious.com/recipes/food/views/Ricotta-Puddings-with-Glazed-Rhubarb-234683 Epicurious.com]		\|Source=[http://www.epicurious.com/recipes/food/views/Ricotta-Puddings-with-Glazed-Rhubarb-234683 Epicurious.com]
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	* 1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices		* 1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices

	=== Preparation ====		=== Preparation ===
	==== Make pudding batter ====		==== Make pudding batter ====
	Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.		Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.

Dhanson: Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=45 min |Source=[http://www.epicurious.com/recipes/food/views/Ricotta-Puddings-with-Glazed-Rhubarb-234683 Epicurious.com] |Yield=6 se..."

2012-04-06T18:37:23Z

Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=45 min |Source=[http://www.epicurious.com/recipes/food/views/Ricotta-Puddings-with-Glazed-Rhubarb-234683 Epicurious.com] |Yield=6 se..."

New page

{{RecipeSummary
|PrepTime=15 min
|CookTime=45 min
|Source=[http://www.epicurious.com/recipes/food/views/Ricotta-Puddings-with-Glazed-Rhubarb-234683 Epicurious.com]
|Yield=6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 cup whole-milk ricotta (8 3/4 oz)
* 1 whole large egg plus 1 large yolk
* 1/4 cup sour cream
* 2 tablespoons sugar
* 2 tablespoons heavy cream
* 2 tablespoons mild honey
* 1/8 teaspoon salt
* 1/2 teaspoon finely grated fresh lemon zest

==== Glazed Rhubarb ====
* 3 1/2 tablespoons sugar
* 1/2 teaspoon cornstarch
* 1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices

=== Preparation ====
==== Make pudding batter ====
Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.

Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.

==== Prepare rhubarb ====
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.

==== Bake puddings and rhubarb ====
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).

Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.

[[Category:Desserts]]
[[Category:Rhubarb]]