Baked Ricotta Pudding with Honey and Toasted Almonds
A delicate baked ricotta pudding sweetened with honey and topped with toasted almonds for a creamy yet nutty dessert experience. This mediterranean-inspired desserts ready in about 60 minutes layers whole milk ricotta cheese, granulated sugar, large eggs 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 280 calories and feeds 6, 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
- 1/3 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup, plus extra for serving honey
- 1/3 cup toasted sliced almonds
- 1/8 tsp salt
Instructions
- Step 1: Preheat oven to 325°F. In a large bowl, whisk 1 1/2 cups whole milk ricotta cheese with 1/3 cup granulated sugar until smooth. Add 3 large eggs one at a time, whisking well after each addition. Stir in 1 tsp vanilla extract, 1/4 cup honey, and 1/8 tsp salt until fully combined.
- Step 2: Pour mixture evenly into six 6-ounce ramekins. Place ramekins in a deep baking pan and fill the pan with hot water halfway up the sides of the ramekins to create a water bath.
- Step 3: Bake for 40-45 minutes until the puddings are set but still slightly jiggly in the center. Remove ramekins from water bath and cool for 10 minutes.
- Step 4: Drizzle extra honey over each pudding and sprinkle with 1/3 cup toasted sliced almonds before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Ricotta Pudding with Honey and Toasted Almonds take to make?
Total time is about 60 minutes (15 min prep + 45 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 Ricotta Pudding with Honey and Toasted Almonds?
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 Ricotta Pudding with Honey and Toasted Almonds?
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 Ricotta Pudding with Honey and Toasted Almonds for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Ricotta Pudding with Honey and Toasted Almonds?
Mediterranean 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.
