Best 4 Italian Style Cream Pudding Recipes

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Italian style cream pudding, also known as crema pasticcera, is a delightful and versatile dessert that can be enjoyed on its own or used as a filling for pastries, cakes, and other treats. This classic Italian dessert is made with a combination of milk, sugar, eggs, cornstarch or flour, and flavorings such as vanilla, lemon, or orange zest. The resulting custard is rich, creamy, and has a smooth, velvety texture that melts in your mouth. Whether you're a seasoned baker or a beginner in the kitchen, this article will guide you through the process of creating the perfect Italian style cream pudding, providing you with tips and tricks to ensure a delicious and impressive dessert every time.

Let's cook with our recipes!

ITALIAN-STYLE CREAM "PUDDING"



Italian-Style Cream

There's actually no pudding in this creamy Italian-style dessert. Who knew part-skim ricotta cheese and fat-free half-and-half could taste so scrumptious?

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 6

1 env. KNOX Unflavored Gelatine
1-1/2 cups fat-free half-and-half, divided
1/2 cup granular no-calorie sweetener
1/2 tsp. vanilla
2 cups POLLY-O Natural Part Skim Ricotta Cheese
4 tsp. sugar-free raspberry or strawberry jam or preserves

Steps:

  • Sprinkle gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
  • Pour gelatine mixture into blender or food processor. Add ricotta cheese; cover. Blend until pureed. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.
  • Microwave jam in small microwaveable bowl on HIGH 15 sec. just before serving. Spoon 1/2 tsp. of the jam over each dessert. Store leftover desserts in refrigerator.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 10 g

ITALIAN CHOCOLATE PUDDING



Italian Chocolate Pudding image

Make and share this Italian Chocolate Pudding recipe from Food.com.

Provided by That Napa Chicken R

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 large eggs
3/4 cup sugar
2 tablespoons cornstarch
1 1/4 cups heavy cream, plus more for whipped topping
1 cup milk
1 1/2 cups biscotti (or other cookies, crumbled)
3 1/2 cups bittersweet chocolate, finely chopped
1/2 cup walnuts, toasted and chopped finely
1/3 cup cocoa powder, sifted

Steps:

  • Line a 9 inch pie plate with plastic wrap, leaving a few inches overhang on all edges.
  • Whisk the eggs with the sugar in a large bowl, adding the cornstarch whisking until no lumps remain.
  • In a medium saucepan, add the cream and milk and simmer over low heat for a couple of minutes. Turn off the heat and slowly pour about 1 cup of the hot milk-cream into the egg bowl, whisking steadily, to temper the eggs. When blended, slowly pour the tempered eggs back into the saucepan of milk and cream, again whisking constantly.
  • Put the pan back over medium-low heat, and whisk steadily until the custard heats and thickens. Don't let it boil, though it should bubble occasionally. Cook for 7 to 8 minutes, until it is quite thick.
  • Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
  • To serve: Remove the top sheet of plastic, invert onto a serving plate, and cut into wedges. Top with unsweetened whipped cream and coarsely crumbled biscotti (if you have any left) or crushed hazelnuts; in season, strawberries or raspberries would be wonderful.

Nutrition Facts : Calories 302.4, Fat 21.4, SaturatedFat 10.4, Cholesterol 108.1, Sodium 47.6, Carbohydrate 26.1, Fiber 1.7, Sugar 19.1, Protein 5.2

ITALIAN PUDDING



Italian Pudding image

Make and share this Italian Pudding recipe from Food.com.

Provided by MsBindy

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup dried apricot
1 lb ricotta cheese
1/2 teaspoon vanilla extract
1/4-1/2 cup raspberry preserves
2 -3 cups fresh fruit (avoid citrus or pineapple because they may curdle the pudding)
1/4 cup raisins
1/4 cup almonds, toasted
1 cup heavy cream, whipped

Steps:

  • Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
  • Using an electric beater, whip the ricotta cheese until smooth.
  • Mix in the vanilla and raspberry preserves.
  • Fold in the fruits and nuts.
  • Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.

Nutrition Facts : Calories 372.3, Fat 27.6, SaturatedFat 15.7, Cholesterol 93, Sodium 103.8, Carbohydrate 21.9, Fiber 1.4, Sugar 13.5, Protein 11

AUTHENTIC ITALIAN RICE PUDDING



Authentic Italian Rice Pudding image

Let Cooking Italian with Joe show you how to make my grandmother's authentic Italian world's best rice pudding! Truly smooth and silky texture that fills your taste buds with yum. Garnish with chopped nuts, cinnamon, and whipped cream.

Provided by Cooking Italian With Joe

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 8

Number Of Ingredients 8

6 cups whole milk
¾ cup Arborio rice
¾ cup white sugar, divided
1 teaspoon vanilla extract
¼ teaspoon salt
2 eggs
2 egg yolks
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 45.3 g, Cholesterol 156.8 mg, Fat 19.3 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 11 g, Sodium 176.7 mg, Sugar 27.2 g

Tips:

  • Use fresh ingredients for the best flavor. This means using real cream, milk, and eggs, and avoiding artificial flavors and colors.
  • Make sure the cream and milk are cold before you start cooking. This will help the pudding set properly.
  • Don't overcook the pudding. It should be thick and creamy, but not too firm.
  • Let the pudding cool completely before serving. This will help it set properly and develop its full flavor.
  • Serve the pudding with your favorite toppings, such as fresh fruit, whipped cream, or chocolate sauce.

Conclusion:

Italian-style cream pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It's easy to make and can be customized to your own taste preferences. Whether you like it simple or dressed up, this pudding is sure to be a hit. So next time you're looking for a sweet treat, give this Italian-style cream pudding a try. You won't be disappointed!

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