Vanilla Bean Pudding

4 ounces Mascarpone Cheese                  15 ounces Ricotta cheese
3 eggs                                                      1/4 cup heavy cream
1/4 cup maple syrup                                 3 tablespoons sugar
Dash of sea salt                                        1 vanilla bean, split open

Pre Heat Oven to 350 degrees, butter a 12 cupcake pan

Using a blender, combine mascarpone cheese, ricotta cheese, eggs, heavy cream, maple syrup, sugar and salt.  Blend well.  Using a knife, split the vanilla bean and scrape seeds into the blender, save the vanilla bean pod.  Blend mixture until smooth, pour batter into cupcake tin, you may have enough for 12, do not worry if you only have room for 10 or 11.  Bake at 350 degrees for 35 to 40 minutes until lightly browned.  Do not worry if the middle sinks in the pudding cakes.  Once cooled, refrigerate until ready to use.

You can top the pudding with nothing or anything such as chocolate, peaches, berries, cranberries, lemon curd, fresh fruit, anything, use the vanilla bean pod in the topping for additional flavor.

This is such a light and delightful dessert, your family will love it.  It is a combo of pudding, custard and cheese cake, so gooood!!!