Recipe Archives->Desserts Pudding->Ricotta Custard

Baked Ricotta Custard
Serves 6

6 oz cream cheese, softened
1/3 cup fresh ricotta cheese
1 large egg
1 large egg white
1/4 cup sugar
1/4 cup heavy cream
1/4 teaspoon vanilla extract

1/2 cup honey
3 ripc peaches, halved and pitted
vegetable oil
pinch salt

Preheat oven to 250F.  In a heavy-duty mixing bowl, beat cream
cheese until smooth and fluffy.  Beat in ricotta.  Gradually beat
in egg and egg white until smooth.  Add sugar, cream and vanilla.
Beat until well blended.

Pour into each of six 4-ounce ramekins or custard cups.  Place
ramekins in a large roasting pan.  Place pan on oven rack and pour
enough boiling water to come halfway up sides of ramekins.  Bake
30 to 35 minutes or until set.  Transfer ramekins to wire rack to
cool.  Cover and refrigerate until cold, at least 3 hours, or
overnight.

Pour honey into a pie plate.  Place peach halves in honey, cut side
down.  Let stand 1 hour or refrigerate overnight.  Reserve honey.

Brush grill rack with oil and preheat grill.  Grill peach halves,
cut side down until tender and lightly browned.  Sprinkle with salt.
Place peach halves on top of custards and drizzle with reserved
honey, if desitred.

Printable version: ricotta-custard.txt.