In stock
SKU
5175 R134

5175 Palm Sugar Bourbon Vanilla Bean Pudding Cups

5175 Palm Sugar Bourbon Vanilla Bean Pudding Cups

Preheat oven to 350°. Place muffin tins into a muffin pan (for easy clean up use “silpat” muffin cups).

Pudding Cups: In a blender, combine ricotta cheese, mascarpone cheese, eggs, heavy cream, Bourbon Barrel Aged Maple Syrup, sugar and Himalayan Pink Salt. Split the Bourbon Vanilla Beans in half and scrape the seeds into the blender. Blend until smooth. Pour mixture into the muffin cups and bake for 40 minutes. Remove from oven and place on a wire rack to cool.

Cranberry Sauce: In a medium saucepan on medium heat, combine the Bourbon Vanilla Bean Pod, cranberries, water, orange juice, orange zest, and sugar. Bring to a boil and then reduce to a simmer. Cook for 30 minutes or until the mixture has reduced by half.

Top the pudding cups with the cranberry sauce. Serve warm or chilled.

Pudding

- 1 container whole milk ricotta cheese

- ½ cup mascarpone cheese

- 3 eggs

- ¼ cup heavy cream

- ¼ cup Bourbon Barrel Aged Maple Syrup

- 3 tablespoon (5175) Coconut Palm Sugar

- 1/8 teaspoon Himalayan Pink Salt

- 1 Bourbon Vanilla Beans

Cranberry Glaze

- 1 cup fresh cranberries

- ¼ cup water

- 1 orange, zested and juiced

- 1/3 cup (5175) Coconut Palm Sugar

- 1 Bourbon Vanilla Beans Pod

Allow all of the ingredients to warm up to room temperature before starting recipe. This allows the ingredients to properly mix together.

The finest Bourbon Vanilla gives this dessert layers of flavors

 

More Information
SKU 5175 R134
Ingredients x
Prep Time 5 Minutes
Cook Time 45 Minutes
Total Time 50 Minutes
Yield 12 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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