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Ricotta Custard

Ricotta Custard comes together with Cream Cheese Softened, Fresh Ricotta Cheese, Sugar, Heavy Cream, and Vanilla Extract. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6 oz
• 1/3 cup
• 1/4 cup
• 1/4 cup
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 250F.

2. 2

   In a heavy-duty mixing bowl, beat cream cheese until smooth and fluffy.

3. 3

   Beat in ricotta.

4. 4

   Gradually beat in egg and egg white until smooth.

5. 5

   Add sugar, cream and vanilla.

6. 6

   Beat until well blended.

7. 7

   Pour into each of six 4-ounce ramekins or custard cups.

8. 8

   Place ramekins in a large roasting pan.

9. 9

   Place pan on oven rack and pour enough boiling water to come halfway up sides of ramekins.

10. 10

    Bake 30 to 35 minutes or until set.

11. 11

    Transfer ramekins to wire rack to cool.

12. 12

    Cover and refrigerate until cold, at least 3 hours, or overnight.

13. 13

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

14. 14

    Brush grill rack with oil and preheat grill. Grill peach halves, cut side down until tender and lightly browned. Sprinkle with salt.

15. 15

    Place peach halves on top of custards and drizzle with reserved honey, if desitred.