Ricotta caramel pudding
Instructions
Heat the sugar with 2 tablespoons water; When Golden, spread on pudding molds 6: work to cream the egg yolks with sugar and cream.
then the ricotta; add milk and cream, stir thoroughly and spread in moulds filling them 3/4 only.
Bake in a water bath for 40 minutes at 190 degrees.
Ingredients and dosing for 6 persons
- 250 g of ricotta
- 4 egg yolks
- 100 g of sugar
- 20 cl of cream (20%) fat content
- 20 cl of milk
- For the caramel:
- 50 g of sugar