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These cottage cheese pudding cups have a great, creamy taste. They are not overly sweet, but satisfying. People have been making desserts from cottage cheese for years.
Cottage cheese puding cups give you protein and calcium, since cottage cheese is made from milk. Another plus for these little puddings is how quick they can be made. There are only a few ingrdients which can be put into a blender and whipped up in seconds. Then, just chill in the fridge for a few hours and dessert is ready!
Cottage cheese is made form curds and whey, yes, like in the nursery rhyme: Little Miss Muffet sat on her tuffet, eating her curds and whey. The curds are what is formed from milk that has been curdled and the liquid becomes the whey. Fun little fact!
Puddings have been around for a long time which proves it is a well-liked dessert. We are one of those pudding lovers. Some of our favorites are our pumpkin pudding, which is another baked pudding, and our vanilla pudding recipe, which is cooked on the stove.
Ingredients for cottage cheese pudding:
- Cottage cheese- We used 2% milk fat, but you can use any kind of cottage cheese from full fat to skim milk.
- Evaporated milk- We use fat free evaporated milk, but full fat or 2% work just as well.
- Eggs- They help thicken the pudding.
- Half & half- This gives the pudding a nice richness.
- Sugar- All puddings need a little sweetness.
- Salt- Just a pinch.
- Vanilla extract- This gives the pudding a nice flavor.
- Lemon juice- This is optional, but we like the little hint of citrus flavor and tang in the pudding.
- Cinnamon- Gives the pudding a little spicy taste, Optional.
Making the pudding:
Have all of your ingredients ready. Now, add all of the ingredients into a blender and turn it on high. It should take about 30 seonds until all of the ingredients are blended together, nice and smooth.
Pour the mixture into custard cups, about ½ cup each, and sprinkle on some cinnamon, if you like. We like to line the pan with tin foil for easy cleanup.
Now, pour some hot water into the pan, about half way up the custard cups and bake in a 350ºF oven for about 45 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean.
Take the cups out of the pan and let them sit on the counter for about 20 minutes, before refrigerating them for a few hours. The pudding is good both warm or cold, but we prefer it to be chilled.
Smooth, Creamy Cottage Cheese Pudding Cups
- Prep Time: 5 minutes
- Cook Time: 45 to 50 minutes
- Total Time: 55 minutes
- Yield: aprox. 5 ½ cups (around 10-12 servings)
- Category: Pudding
- Method: Baking
- Cuisine: American
Ingredients
- 16 oz. cottage cheese
- 1 can (14 oz.) evaporated milk
- 3 eggs
- ¼ cups half-and-half
- ¾ cups sugar
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 1 Tbsp. lemon juice
- cinnamon for dusting
Instructions
- Set oven to 350ºF.
- Put everything into the blender, except the cinnamon. Blend until smooth (about 20 seconds).
- Set custard cups into a large pan, then fill the cups up towards the top with the mixture, about ½ cup.
- Sprinkle some cinnamon onto the cottage cheese puddings.
- Set the pan on the rack in the oven and add hot water to the pan until it is ½ way up the cups.
- Bake for about 50 minutes, or until a knife inserted into the pudding comes out clean.
- Let the cottage cheese pudding cups cool on the counter for about 15 minutes. Then, chill in the fridge for about 4 hours.
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