Recipes Lemon-Ricotta Pudding Be the first to rate & review! Besides being so much creamier and silkier than the store-bought version, homemade ricotta is surprisingly easy to prepare. Daniel Patterson likes to use it in this highly versatile lemon-accented pudding, which can be served as a starter with a cherry tomato-and-basil salad or at the end of a meal with honey or strawberries. Any leftover ricotta is excellent spread on toast. Plus: More Dessert Recipes and Tips By Daniel Patterson Daniel Patterson Daniel Patterson is a James Beard Award-winning chef and restauranteur from California renowned for his modernist aesthetic and innovative use of aromatherapy-inspired essences. His Michelin-starred flagship restaurant Coi was one of the top fine dining establishments in the San Francisco Bay Area for more than a decade. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients Ricotta 1/2 gallon whole milk 1 cup heavy cream 3 tablespoons plus 1 teaspoon white vinegar, plus more if needed Pudding 3/4 cup heavy cream Finely grated zest of 1 lemon Salt and freshly ground pepper 2 large eggs, lightly beaten Directions Line a strainer with a double layer of cheesecloth and set over a large bowl. In a large saucepan, heat the milk and cream over moderately high heat to 180°. Remove from the heat and slowly add the vinegar until you see the milk separate; add more vinegar as needed. Cover the saucepan and let stand for 2 minutes. Pour the contents of the saucepan into the strainer and shake vigorously to remove the water (a.k.a., whey). You should have about 2 cups of ricotta; let cool. Preheat the oven to 325°. Butter four 1-cup ramekins. In a large bowl, whisk 1 3/4 cups of the ricotta with the heavy cream and lemon zest, breaking up any large ricotta curds; season with salt and pepper. Whisk in the eggs. Pour the pudding into the prepared ramekins and set them in a baking dish. Add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 55 minutes, or just until set. Let the puddings cool to room temperature or refrigerate until chilled. Serve the puddings in the ramekins. Make Ahead The puddings can be refrigerated overnight. Rate it Print