Baked Honey-Orange Ricotta Pudding
A silky ricotta custard infused with bright orange zest and sweet honey, baked to a delicate golden finish. This italian-inspired desserts ready in about 50 minutes layers whole milk ricotta cheese, large eggs, honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 230 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups whole milk ricotta cheese
- 3 large eggs
- 1/3 cup honey
- 2 tsp orange zest
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp granulated sugar
- butter to grease ramekins unsalted butter
Instructions
- Step 1: Preheat oven to 325°F (163°C). Butter four 6-ounce ramekins generously with unsalted butter.
- Step 2: In a large bowl, whisk together 1 1/2 cups ricotta cheese, 3 large eggs, 1/3 cup honey, 2 tsp orange zest, 1 tsp vanilla extract, and 1/8 tsp salt until smooth and creamy.
- Step 3: Divide the mixture evenly among the prepared ramekins.
- Step 4: Sprinkle 2 tbsp granulated sugar evenly over the top of each ramekin.
- Step 5: Place ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Step 6: Bake for 35-40 minutes, until the custards are set around the edges but slightly jiggly in the center.
- Step 7: Carefully remove ramekins from the water bath and cool slightly before serving warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Honey-Orange Ricotta Pudding take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Honey-Orange Ricotta Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Honey-Orange Ricotta Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Honey-Orange Ricotta Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Honey-Orange Ricotta Pudding?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
