These delightful baked ricotta custards were created with things I usually have on hand (besides the ricotta). When I buy a tub of ricotta for pancakes or lasagna soup, I know that I won't be using the whole tub and will be looking for ways to use it up later. The ricotta must be drained overnight to prevent a soggy custard, but that would be the hardest part of the recipe. The rest is a matter of mixing the ingredients and baking, then topping as desired. I hope you give these delights a try, and enjoy!
Baked Ricotta Custards
3 cups whole milk ricotta cheese (Read step 1)
3 teaspoons sugar
1/3 cup honey
1/4 teaspoon salt
zest of 1 lemon
juice of 1/2 lemon
2 eggs, plus 1 yolk
1 1/2 teaspoon vanilla extract
Your favorite preserves or jam
Fresh whipped cream
1. Place your ricotta cheese into a cheesecloth, cover the ricotta entirely. Place the wrapped ricotta into a sieve or colander. Place the sieve or colander into a bowl and place something heavy over the ricotta (such as a heavy bowl or can) to drain as much liquid from it as possible. Leave in refrigerator overnight.
2. Preheat oven to 400 degrees F. Lightly grease 6 ramekins with the unsalted butter. Sprinkle 1/2 teaspoon of sugar into the bottom of each ramekin, turn the ramekin so the sugar is evenly coating the bottoms. Place the ramekins into a baking dish and set aside.
3. In a large bowl, combine the drained ricotta, honey, salt, zest and juice of lemon, eggs and egg yolk and vanilla extract until homogeneous. Divide the ricotta mixture evenly between the prepared ramekins and bake for 30-40 minutes, just until the tops have turned golden brown. Remove and cool slightly.
4. Top warm baked ricottas with your favorite preserves or jam and freshly whipped cream. Enjoy.
All content is my own unless otherwise stated