Italian Style Cream Pudding Recipes

Steps:

• 1. In a medium pot, evenly sprinkle the gelatin over the cold water. Let stand 5 minutes.
• 2. Cook and stir over low heat until the gelatin is completely dissolved but don't let it boil.
• 3. Whisk in the cream, Splenda and vanilla. Pour the cream mixture into a blender. Add the ricotta cheese. Blend on high speed until pureed and smooth.
• 4. Pour into 6 custard cups or small dessert dishes. Chill at least 2 hours or until set.

Steps:

• Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
• Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
• Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

Steps:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.