Ricotta Pudding

Somewhere between a souffle and a baked custard, this ricotta pudding puffs up golden in the oven and hits the table looking far more impressive than its simple ingredient list suggests. Part-skim ricotta, one separated egg, a whisper of sugar, and lemon zest. That’s the core.

The whipped egg white folded into the batter is what gives it that dramatic rise. Combined with a touch of baking powder, it creates an airy, cloud-like texture that’s light enough to feel like a treat without the heaviness of a traditional pudding.

Serve it immediately. Like a souffle, this waits for nobody. The puff deflates within minutes of leaving the oven, which is part of its charm.

Kitchen Tips

• Press the ricotta through a sieve to drain excess water before mixing. Wet ricotta makes the pudding watery and prevents a proper rise.
• Beat the egg white until stiff but not dry. Over-whipped whites become grainy and don’t fold in smoothly.
• Fill the baking cups only ⅔ full. The batter rises significantly and will overflow if packed too high.
• A dusting of cinnamon sugar and a fresh strawberry on top adds color and a sweet crunch without overwhelming the delicate ricotta flavor.

Variations

• Swap lemon zest for orange zest for a warmer, more Sicilian-inspired flavor.
• Add a tablespoon of mini chocolate chips to the batter before folding in the egg white.
• Drizzle with honey and scatter toasted pistachios on top for an Italian pastry shop finish.