Honey and Ricotta Pudding

A smooth honey and mató pudding, with a creamy texture and subtle sweetness thanks to the whole eggs and mató, perfectly sweetened with sugar or cane brown sugar.
baked
cheese
dessert
vegetarian
Ingredients
Servings
6
Measurement units

Ingredients

  • 2 duck eggs
  • 300 amató
  • 120 gsugar according to the type of bread-making ingredient (can also be brown cane sugar)
  • 400 mlWhole milk (fresh)
  • honey
  • 100 gof a bakeable ingredient (croissant, ensaimada, tortell, sponge cake, bread,… better if it is already a bit dry)
  • 1 cinnamon stick
Nutritional Information

Per serving

Calculated for 6 servings

Calories
294 kcal
Protein
9.8 g
Fat
10.2 g
Carbohydrates
41.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Prepare a container for a water bath that can go in the oven and is large enough to hold the mold. It must be large enough to allow the water to surround the mold uniformly.
  2. In a saucepan, bring the water for the water bath to a boil. This will help make the cooking process more efficient.
  3. In a small pot, heat the milk together with the cinnamon stick until it reaches a temperature close to boiling point. Remove from the heat and let it cool completely.
  4. Once the milk has cooled, strain it using a fine mesh sieve to remove the cinnamon and any impurities.
  5. Mix the strained milk homogeneously with the sugar and the previously beaten eggs, until the mixture is completely uniform.
  6. Add the crumbled mató to the mixture and stir well until fully integrated. SET Aside at room temperature.
  7. Place the honey at the bottom of the mold, ensuring it covers the entire base.
  8. Cut the bread ingredient into small pieces and distribute them evenly over the honey layer.
  9. Pour a small amount of the mixture over the bread ingredient until it is slightly covered. Wait about 5 minutes for it to soak in.
  10. Finish filling the mold with the remaining mixture, ensuring an even distribution.
  11. Place the mold in the bain-marie container and fill it with hot water until it reaches slightly more than half the height of the mold.
  12. Bake at 190ºC for about 60 minutes, until the mixture has set and does not fall apart when removed from the mold. Check the doneness by inserting a toothpick in the center; it should come out clean but with slight moisture.
  13. If the top browns too quickly, cover the mold with aluminum foil to prevent it from burning.
  14. Let the cake cool completely outside the oven and, once cooled, store it in the fridge until the next day to achieve the desired texture.
Recommendations & Tricks
  • Prepare the pudding the day before so it has time to cool completely and achieve a good texture. Let it rest in the refrigerator for at least 12 hours.
  • The next day, before serving, take it out of the refrigerator about 10 minutes in advance so it’s not too cold, allowing you to better perceive the flavors.
  • Ensure the ricotta is well-drained to prevent the pudding from being too liquid.
  • If using brown sugar, mix it well with the other ingredients to ensure it dissolves completely and distributes evenly.
  • Have a water bath tray ready that is large enough to hold the mold. Fill it with hot water halfway to help cook the pudding evenly.
  • Use quality honey and add it gradually to taste, tasting the mixture occasionally to achieve the desired level of sweetness.
  • When the milk starts to warm, add the cinnamon stick and let it infuse for a couple of minutes before mixing it with the other ingredients. This will give the pudding a subtle and delicate aromatic touch.
Original recipe
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    Honey and Ricotta Pudding | The Catalan Table