Ricotta Puddings with Glazed Rhubarb

Ricotta Puddings with Glazed Rhubarb
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons sugar
  • 1 cup whole-milk ricotta
  • ½ teaspoon cornstarch
  • 3 ½ tablespoons sugar
  • 2 tablespoons heavy cream
  • 1 large yolk
  • 1/8 teaspoon salt
  • + 6 more ingredients
    • ¼ cup sour cream
    • 2 tablespoons mild honey
    • 1 muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups
    • ½ pound fresh rhubarb stalks
    • 1 whole large egg
    • ½ teaspoon fresh lemon zest

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. Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to co...

View full recipe at Epicurious

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