Ricotta Caramel Pudding

Update 10/01/06: Recipe in English is now available

 

Soooo easy to make, fool-proof, and yet oh so indulging! Its smooth creamy texture is totally comforting, the caramel syrup makes it simply irrestible. Ricotta cheese and whipping cream add richness and deeper flavor than any other cream caramel made only from milk.

It’s amazing how a luxurious dessert can be created from very simple ingredients, using very easy method.

Ricotta Caramel Pudding  (English version click here)
(Source: Yummy Recipes Brochure)

250 gr Yummy Ricotta Cheese
4 Kuning Telur
100 gr Gula
200 ml Whipping Cream
200 ml Susu

Untuk Caramel:
50 gr Gula
2 sdm Air

Cara Membuat:

  1. Olesi loyang/mangkuk dengan pemoles khusus loyang atau margarine, tipis-tipis aja.
  2. Buat caramel: Gula dan air dipanaskan. Segera setelah berwarna kuning, angkat, masukkan ke dalam cetakan pudding. (Bisa jadi 6 buah cetakan mangkuk individual, atau satu cetakan bulat 18-20 cm.
  3. Kuning telur dan gula dikocok hingga halus, setelah itu masukkan ricotta cheese, susu dan cream. Kocok hingga rata dan halus.
  4. Masukkan ke dalam cetakan dan panggang tim (au bain marie/water bath) dalam oven dengan suhu 190 derajat Celcius, selama 1 sampai 1 1/2 jam. Dinginkan, kemudian dinginkan dalam lemari es minimal 4 jam, atau semalaman.

Note:

  • Setelah dipanggang, pudding ini akan tetap cair pada bagian tengahnya (bergoyang jika loyang ditepuk). Tapi setelah didinginkan di kulkas, dia akan memadat dan teksturnya jadi creamy sekali.
  • Cara melepaskan pudding dari loyang:
    Siapkan air panas. Keluarkan loyang dari dalam kulkas, rendam loyang dalam air panas selama kurang lebih 30 detik (loyang jadi hangat, pinggiran pudding kalo ditekan akan lepas dari loyang dengan mudah). Lap sisa air yang menempel pada loyang. Letakkan piring saji terbalik di atas loyang, balik kue ke dalam piring saji. Voila!
  • Resep aslinya gak nyuruh untuk mengoles loyang dengan pengoles atau margarin. Untuk yang udah nyoba tanpa dioles, would you please let me know the result? Thank you🙂

 
English Version

Ricotta Caramel Pudding
(Source: Yummy Recipes Brochure)

250 gr Yummy Ricotta Cheese
4 yolks
100 gr sugar
200 ml Whipping Cream
200 ml milk

For the Caramel:
50 gr sugar
2 Tbsp water

Instruction:

  1. Lightly grease your mold or ramekin with margarine.
  2. Make the caramel:
    boil sugar and water until golden brown. Pour the caramel into the mold/ramekin (yields about 6 cups, or 1 18-20 cm round pan.
  3. Beat sugar and yolks until smooth, beat in ricotta cheese, milk and cream. Beat until well mixed and smooth.
  4. Pour the batter into caramel-filled molds and bake au bain marie/waterbath in 190 degree Celcius for 1 to 1 1/2 hour. Take out from the oven, let cool in a rack. Put the pudding in refrigerator for at least 4 hour or overnight.
  5. Turn over the pudding into a serving dish, let the caramel pouring down its sides and fall onto the dish. Serve plain or with fresh fruits.

Note:

  • After being baked, this pudding will still jiggle in the middle. But after cooling in refrigerator, it will harden and the texture will become very creamy.
  • How to take out the pudding from the mold:
    Prepare some hot water. Take out the mold from refrigerator, submerge the mold in hot water for about 30 seconds (the mold will become warm, if you touch the sides of the pudding it will easily separate from the mold). Wipe the water left on the mold. Put the serving dish upside down on the mold, turn over the pudding into the serving dish. Voila!

9 thoughts on “Ricotta Caramel Pudding”

  1. mba..maksudnya panggang tim tuh diaapain yah?..oiaa..aku seneng bgt buka website mba ri nih..abis menunya ok2 dan instruksinya lumayan gampang..

    >>>>> Senaz, thanks udah mampir ya.
    Maksudnya dipanggang tim itu di-au bain marie. —Riana

  2. Mbak riana, ricotta cheese itu apa ya ?

    >>>>> Ricotta Cheese itu salah satu jenis keju muda. Teksturnya basah dan crumbly. Kalo ke supermarket, main-mainlah ke bagian dingin-dingin, lihat-lihat aneka keju di sana. Merk lokal yang saya pake adalah merk Yummy. Happy hunting! —– Riana

  3. nanya lagi……whipping creamnya boleh diganti dengan susu dalam takaran yang sama ?

    Prinsipnya sih boleh aja, tapi teksturnya gak akan se-creamy kalo pake whipping cream ya. Bagaimanapun cream lebih kental dan gurih daripada susu. Tapi mungkin bisa dicoba, prepare untuk mendapatkan hasil pudding yang lebih encer.

  4. Mba Riana, Site nya cool abiez
    by the way, Aku mau tanya, waktu buat adonannya di kocok
    pake whisk bisa ga ya? Aku bingung abis baru belajar masak sih😛
    Makasih

    Bisa. Just make sure gulanya udah larut semua ya. Selamat bikin pudding enak😀 —— Riana

  5. senang sekali buka blog anda, masakan enak dan sedap mata memandang foto.
    Salam dr Malaysia.

    Terimakasih, Ray. Senang sekali mendapat kunjungan dari negeri jiran! —-Riana

  6. Hi there! U have great recipes. Looking at the pictures just makes me drool. Just wishing that all are in English too. Wud u…pleease,pretty pleease! It wud be appreciated.😉 Thx 4 sharing.

  7. Hiiii !! Was wondering if you would share the recipe for the Ricotta Caramel Pudding in English. My Bahasa Melayu has gone rusty🙂 It looks so delish. Would appreciate if You could email me on it. Love reading your blog too. Thanks.

    Mary, sorry for not responding sooner. I’ll see what I can do with the recipe. Bear with me, ok? Thanks for visiting my kitchen🙂 ———Riana

  8. Riana, Thanks for saharng your recipes….
    nak tanya ye, susu yang di gunakan untuk mmebuat puding ni, susu cair ke susu pekat?
    Makasi…..
    dari Malaysia.

    Susu cair.
    Senang sekali dikunjungi awak negeri jiran🙂 ————–Riana

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