Ricotta Pudding リコタチーズのプデイング

japanese cake

Deserts are not a regular part of  a Japanese meal so I am not a dessert eater. Although I generally don’t eat dessert.  I found a Peanuts cartoon I saw many years ago particularly relevant. In this cartoon Snoopy is lying on his dog house musing “Dogs don’t eat desserts but we like to be asked”.  I concur; I don’t eat desert but I like to be asked. My wife, on the other hand is a dessert devotee. As far as she was concerned, it was a fundamental part of dinner when she was growing up. It was the prototypical parental bribe to get her to clean her plate as in “eat all you dinner or you won’t get desert”.  So even in adulthood, she relates to the expression “life is short eat desert first”.  She also knows that if she wants desert she has to make it herself…although I have been known, when enticed, to eat what she makes. So one evening, she whipped up this pudding. It is actually the filling for a sweet ricotta filled roll which you will see in another post. But it works well as a stand alone.


1 cup ricotta cheese

1 egg yolk

1/8 cup sugar

1/4 tsp salt

1/4/tsp vanilla or almond extract

handful of raisins.

This is fairly easy to make. She mixed all the ingredients together (first picture below). She put them into individual ramekins (second and third picture) and then cooked in the toaster over at  350 degrees for 20-25 minutes (fourth picture).

ricotta pudding

This is a lovely light desert. It has a very pleasant texture, mild vanilla flavor and is not too sweet. Perfect for that person who likes to end a meal with a bit of sweet flavor.

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